Takoyaki | Japanese Octopus-Filled Batter Balls

Cut the cooked octopus into 1.5 cm pieces; larger pieces make the balls harder to turn. Thinly slice the green onion and finely chop the pickled ginger. Put each ingredient in a separate small bowl beside the pan; once you pour the batter, you have two minutes.

Mix the flour, baking powder, and salt in a bowl. Beat the eggs and add them with the soy sauce. Gradually whisk in the dashi until smooth. The batter should be runny, slightly thicker than milk; a thick batter will not produce takoyaki with a flowing center. Transfer it to a pitcher with a narrow spout for easy pouring.

Heat the takoyaki pan thoroughly over medium-high heat. Use a brush or paper towel to oil each well and the flat surface between them. Pour in plenty of batter, filling the wells and covering the flat surface of the pan. The overflow is intentional; you will use it when shaping the balls.

Place 1 piece of octopus in the center of each well, then sprinkle green onion, tenkasu, and chopped pickled ginger on top. Do this as soon as you pour the batter, while it is still runny. The filling will no longer sink once the bottom has set.

When the edges of the batter start pulling away from the pan (about 2 minutes), cut through the batter between the wells with a skewer or takoyaki pick. Turn each ball 90° and tuck the overflow into the well. Wait 1–2 minutes, then turn again. After four or five turns, the balls will become round with a golden, firm outer shell.

Transfer the balls to a plate while hot. Brush them with the dark sauce, then drizzle thin lines of mayonnaise over them. Sprinkle with aonori and top with katsuobushi flakes; the heat will make the flakes flutter. Serve immediately, because the flowing center of takoyaki firms up within minutes.