Add takoyaki powder, water, and eggs and mix well. The dough is very, very thin like water.

Heat the takoyaki pan slightly and oil it with a brush. Do it on the bottom round groove, but the top surface is also covered with dough, so oil the top as well. Then pour half a minute of the dough into the round grooves..

Add cabbage, green onions, and squid chopped and add a little rice shrimp. I think it would be better if I put in chives instead of green onions..Instead of rice shrimp, I think it would be good to crush dried shrimp powder or shrimp chips into small pieces.

Pour the dough over the sheet. I think it's better to raise the heat a little more than very low. Eggs will go into the dough and it will start to burn soon.

When the dough on the top surface of the pan becomes transparent and slightly cooked, scratch it with a skewer and gather it toward the middle round groove.

And then flip one at a time. You can use an awl, chopsticks, or skewer to poke one side of the dough and turn it. The dough inside has to be turned upside down before it is fully cooked, and the middle dough falls down and is baked in a circle. I think it's better to pour enough dough.

Turn it over and cook it until it's golden brown while rolling takoyaki. I put it in a bowl and boiled the steak sauce to make it thick and sprinkle it. I squeezed mayonnaise in a piping bag and sprinkled it with green onion powder.