Directions

• Make the Batter
  In a mixing bowl, whisk together the flour, dashi powder, and water until smooth.
  Add in the soy sauce and eggs, mixing well until the batter is thin and runny. Set aside.
• Preheat the Takoyaki Pan
  Heat your takoyaki pan over medium heat and grease the wells generously with oil.
  Make sure the pan is hot but not smoking before pouring in the batter.
• Fill the Takoyaki Molds
  Pour the batter into each mold, slightly overfilling them so the surface remains connected.
  Drop one piece of octopus into each batter-filled mold.
  Sprinkle some tempura bits, green onions, and pickled ginger into each mold.
• Cooking and Flipping the Takoyaki
  Let the batter cook for 1-2 minutes until the edges start to solidify.
  Use chopsticks or a skewer to gently rotate each takoyaki ball 90 degrees, allowing the uncooked batter to fill the bottom and create a round shape.
  Continue flipping them every 30 seconds until they are golden brown and evenly cooked on all sides (about 5-7 minutes total).
• Serving the Takoyaki
  Transfer the cooked takoyaki to a plate.
  Drizzle with takoyaki sauce and Japanese mayo.
  Sprinkle with bonito flakes and aonori for the signature umami-rich topping.
  Serve hot and enjoy!