Cut the boiled octopus into small pieces by slicing diagonally and changing the angle.

In a bowl, mix takoyaki flour and egg, then add water and stir well to create the batter.

Spread salad oil thinly on a tamagoyaki pan and heat over medium heat. Pour the batter into the pan, add green onion, tempura crumbs, and pickled ginger, then place the octopus pieces on the front side.

Cook for 1.5–2 minutes until the edges of the batter solidify, then fold the batter in half. Flip and cook for another minute until the center is cooked through.