Shreds of cabbage at the base, followed by diced carrots and shiitake mushrooms, then a square of rice cake, drizzled with teriyaki sauce for flavor, and finally, the whole small octopus placed on top.
With so many ingredients added, the half-spherical mold is instantly filled, leaving the eight tiny tentacles and the plump head exposed.
At this point, some batter should be added, circling around the mold and allowing it to slowly flow and seep in, wrapping all the ingredients tightly inside.
Once the newly added batter starts to solidify, you can turn it over with chopsticks.
Don't rush when turning it over. Since the octopus ball's shape isn't a perfect sphere, you must first turn it halfway to let the octopus lie horizontally, then drizzle batter to fix it, and repeat the process.
The mold heats quickly, allowing the thin batter to caramelize into an enticing golden color in just a few seconds.
