1) Mix the batter
In a bowl, whisk together the flour, baking powder, and salt. In a second bowl, whisk the eggs, then whisk in the dashi and soy sauce. Pour the wet into the dry and whisk until smooth. The batter should be thin, like crepe batter.
Tip: If you have time, let the batter rest 10 minutes. It cooks up a little more evenly.
2) Prep your station
Set out your octopus, green onions, ginger, and tenkasu. Takoyaki moves fast once you start, and you do not want to be frantically chopping while batter is setting.
3) Heat and oil the pan
Heat the takoyaki pan over medium to medium-high heat. You want it properly hot before you pour. A quick test: a drop of batter should sizzle on contact.
When it is hot, generously oil each well. Do not be shy. Crisp edges love oil. Re-oil between batches, and anytime a well starts looking dry.
4) Pour, then fill
Pour batter into each well until full, then keep pouring so it slightly overflows and connects between wells. Add a piece of octopus to each well, plus a pinch of green onion, a little ginger, and a few tempura bits if using.
Yes, it looks messy. This is correct.
5) The first turns
After about 1 to 2 minutes, the edges will look set and a little matte. Use a skewer or chopstick to trace around each well and loosen. Then rotate each piece about 90 degrees, tucking the overflowed cooked batter into the well as you turn.
Let it cook another 1 minute, then rotate again. Most batches take about 3 to 4 rotations total to get them nicely rounded.
6) Cook until golden and crisp
From the moment the batter hits the pan, cook about 8 to 10 minutes total per batch, turning as you go, until the outside is deeply golden in spots. They should feel light when you lift them.
Center check: If you are unsure, crack one open. It should be steamy and creamy, not raw.
7) Sauce and serve
Transfer to a plate. Drizzle with takoyaki sauce and mayonnaise. Sprinkle aonori and bonito flakes on top. Serve immediately while the outside is crisp and the inside is lava-hot.
