Takoyaki

Instructions

1. Prepare the batter
   In a large mixing bowl, combine flour and dashi powder. Add eggs and water, then whisk until the batter is smooth with no lumps. Let the batter rest for 10 minutes to allow the flour to fully hydrate.
2. Prepare the fillings
   While the batter rests, prepare your fillings. Ensure the octopus is cut into small pieces (about 1/2 inch). Finely chop the green onions and pickled ginger, and have your tempura scraps ready.
3. Heat the takoyaki pan
   Place your takoyaki pan over medium-high heat. Once hot, generously brush each well with cooking oil. Keep a small bowl of oil and a brush nearby for re-oiling between batches.
4. Pour and fill
   Pour the batter into the wells until it overflows slightly onto the top of the pan. Place a piece of octopus in each well, then sprinkle the green onions, ginger, and tempura scraps on top and over the batter between the wells.
5. Begin turning
   After 2 minutes, when the bottom of the balls begins to cook and firm up, use a takoyaki pick or skewer to cut the batter between the wells. Begin turning each ball 90 degrees, using the uncooked batter to reshape into a ball. This is the trickiest part - patience is key!
6. Complete cooking
   Continue turning the balls every 1-2 minutes until they are golden brown and crispy on the outside, approximately 8-10 minutes total. The inside should be soft but not liquid - if you pierce one, the skewer should come out mostly clean.
7. Serve and garnish
   Transfer the takoyaki to a serving plate. Drizzle with takoyaki sauce and Japanese mayonnaise (using a squeeze bottle creates nice lines). Finish by sprinkling generously with aonori and bonito flakes, which will dance from the heat of the takoyaki.