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Ingredients
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Batter & Base
Filling & Mix-ins
For Frying & Toppings
Method
Batter & Base
Make batter
In a medium bowl whisk together 1 cup all-purpose flour and 1 tsp baking powder until combined. In a separate bowl beat 1 egg lightly with 1 cup dashi stock, 1 tsp soy sauce and 1 tsp salt. Gradually pour the wet mixture into the dry ingredients while whisking until a smooth, slightly thin batter forms. Let rest 10 minutes at room temperature to hydrate the flour.
Adjust consistency
After resting, the batter should be thinner than pancake batter but slightly viscous. If it seems too thick, add up to 2 tbsp extra dashi or water. If too thin, add 1-2 tbsp flour.
Filling & Mix-ins
Prepare fillings
Dice cooked octopus into roughly 1/2-inch pieces (about 6 oz). Thinly slice green onions and finely chop pickled ginger. Measure 1 cup tenkasu (tempura scraps) or panko and have them ready.
Combine into batter
Gently fold 2 tbsp pickled ginger and 3 tbsp sliced green onions into the batter so they're evenly distributed. Keep the diced octopus and tenkasu separate and ready to add while frying; do not overmix the batter or the takoyaki will be dense.
For Frying & Assembly
Heat pan
Use a takoyaki pan if available (cast-iron or nonstick with 3/4–1-inch hemispherical molds). Place the pan over medium heat and add a little vegetable oil to each mold—about 1 tsp per cavity. If you don't have a takoyaki pan, use a small round-molde muffin pan and shallow-fry (see alternate step below). Heat until oil shimmers.
Fill molds
Pour batter into each mold, filling slightly over the rim because you'll turn and add more. Quickly place one piece of diced octopus into the center of each and sprinkle a pinch of tenkasu into each cavity. This will give the interior a light crunchy texture.
Cook and turn
Cook for 1–2 minutes until the edges begin to set. Using a skewer or takoyaki pick, push the set edge of each ball 90 degrees and allow uncooked batter to flow out; rotate each piece a quarter turn. Continue turning every 30–45 seconds so the balls form round shapes and cook evenly. Total cooking time in the pan is 5–7 minutes until golden-brown and crisp outside, soft inside.
Alternate method (no takoyaki pan)
If you don't have a takoyaki pan, heat 1/4 inch vegetable oil in a heavy skillet over medium heat. Spoon batter into the oil to make 1.5–2-inch rounds, placing one octopus piece into each. Fry until underside is golden (2–3 minutes), flip with tongs or chopsticks and finish frying until golden and cooked through (another 2–3 minutes). This yields fried takoyaki-style rounds rather than perfect spheres.
Drain
Transfer cooked takoyaki to a paper towel-lined plate to drain any excess oil briefly (30–60 seconds).
Sauce and garnish
While still hot, brush or drizzle ~2 tbsp takoyaki/okonomiyaki sauce over the balls. Drizzle 1 tbsp mayonnaise in a thin zigzag. Sprinkle 1 tsp aonori and 2 tbsp katsuobushi on top so the bonito flakes wave with the heat. Garnish with extra chopped green onion if desired.