The original Nan-style mixed flour is dissolved in original special Japanese-style broth, and the broth from simmering beef tendons is added, then poured all at once onto a hot plate at 230℃, which is hotter than that of a regular okonomiyaki restaurant, and cooked like an omelet by a skilled chef. The crispy outside and soft inside of the Doro-yaki are then scooped up with a spoon and dipped into the special Japanese-style broth. The fluffy and soft Takoyaki, which also uses the Nan-style mixed flour, is available in several varieties, including the classic sauce mayonnaise, soy sauce, green onion mayonnaise, and mentaiko!