Method

Batter: whisk flour, eggs, soy sauce and salt. Gradually whisk in cold dashi until a very thin, smooth batter forms (much thinner than pancake batter).
About 5 min
Heat the takoyaki plate (special cast-iron mould with hemispherical cups) over medium-high heat. Brush every cup generously with oil.
About 11 min
Fill each cup with batter to the brim (overfill slightly — the excess is what wraps around to form the ball). Immediately add one piece of octopus, a pinch of tenkasu, pickled ginger and spring onion into each cup.
About 11 min
Cook until the bottom 1/3 is set (about 2 minutes). Using a takoyaki pick or skewer, push the overflow batter into the cup from all sides, then flip each ball 90 degrees. Add a little more batter to seal the seam.
About 11 min
Keep rotating the balls every minute for 6–8 minutes total until perfectly round and crispy golden all over. This continuous turning takes skill — they should be completely smooth spheres.
About 11 min
Serve immediately from the pan. Drizzle with takoyaki sauce and Kewpie mayo in zigzag patterns. Top with bonito flakes (they will wave in the heat) and aonori. Eat while piping hot — the inside should be creamy and almost runny.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, eggs, soy