Ingredients:

• 1/2 cup all-purpose flour
• 2/3 cup dashi (Japanese soup stock)
• 1 egg
• 1 tsp soy sauce
• 1/2 pound octopus, boiled and diced
• 1/4 cup chopped green onions
• 1/4 cup tempura scraps (tenkasu)
• Vegetable oil, for cooking
• Takoyaki sauce, for serving
• Kewpie mayonnaise, for serving
• Bonito flakes, for garnish
• Aonori seaweed, for garnish

Instructions:

1. In a bowl, whisk together the flour, dashi, egg, and soy sauce until smooth to create the batter.
2. Heat a takoyaki pan over medium heat and brush each cavity with vegetable oil.
3. Pour the batter into each hole of the pan, filling about 3/4 full.
4. Place a piece of diced octopus into the center of each batter-filled hole.
5. Sprinkle green onions and tempura scraps over the batter.
6. Allow the takoyaki to cook for about 3-4 minutes, until the edges begin to firm.
7. Using a skewer, flip each takoyaki ball 90 degrees, allowing the uncooked batter to flow out and cook. Keep turning to maintain a round shape.
8. Continue to cook and turn the takoyaki until they are golden brown and evenly cooked, about 5-7 minutes more.
9. Remove from the pan and let cool slightly.
10. Drizzle with takoyaki sauce and Kewpie mayonnaise. Sprinkle with bonito flakes and aonori seaweed before serving.

Notes:

Feel free to add your favorite vegetables or protein to customize this dish.