Quick And Easy Takoyaki Recipe

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1. 1Step 1: Grind the bonito flakes into a fine powder and set aside; this will be used when cooking the takoyaki.
2. 2Step 2: Slice the green onions finely and mince the red pickled ginger.
3. 3Step 3: Cut the octopus into 1/2 inch (1.3 cm) bite-sized pieces.
4. 4Step 4: In a large mixing bowl, combine the flour, baking powder and kosher salt, and whisk together.
5. 5Step 5: Add the eggs, soy sauce and dashi.
6. 6Step 6: Blend all the ingredients and transfer the batter to a measuring cup with a handle.
7. 7Step 7: Heat the takoyaki pan to 400ºF (200ºC) over medium heat. Oil the pan's round chambers and flat surface on top using a brush. Fill the chambers with batter as soon as smoke rises from the pan; slight overfilling is okay, as the batter will likely overflow when adding ingredients.
8. 8Step 8: Place 1-3 octopus pieces in each chamber and sprinkle the ground katsuobushi powder on top.
9. 9Step 9: Sprinkle the tenkasu, green onion and pickled red ginger on top. After about three minutes, when the batter on the bottom is set and slightly crisp, use skewers to separate the connected batter between each ball. Then rotate each piece 90 degrees toward the bottom of the pan, stuffing the connected dough back into the ball as you turn to help form a ball shape. Uncooked batter will flow out to create another side. Set a timer for 4 minutes after finishing turning.
10. 10Step 10: Rotate them a second time: turn each takoyaki another 90 degrees toward the bottom, letting the remaining uncooked batter pour out into the chambers to complete the ball shape. After they have been turned and cooked for 4 minutes, they are done.
11. 11Step 11: To serve, place them on a plate and drizzle with takoyaki sauce and Japanese mayonnaise. As a final touch, sprinkle on katsuobushi and dried green seaweed, and serve with pickled red ginger on the side.