Takoyaki

In a large bowl, whisk together the 1 cup all-purpose flour, 2 cups dashi stock (granules or homemade), 2 beaten eggs, 2 tsp soy sauce, and 1/2 tsp salt until smooth. The batter should be quite thin, similar to crepe batter.

Heat a takoyaki pan (or a cast iron pan with round indentations) over medium-high heat. Generously brush all the indentations with as needed vegetable oil (for cooking).

Fill each indentation about 80% full with batter. The batter will immediately begin to cook around the edges.

Working quickly, place a small piece of diced 1/2 lb diced cooked octopus in the center of each indentation, then sprinkle with 4 finely chopped green onions, 2 tbsp chopped pickled red ginger (beni-shoga), and 1/4 cup tempura scraps (tenkasu).

As the batter cooks, it will form a semi-solid layer on top. Using two bamboo skewers or small wooden chopsticks, scrape the edges of the batter and flip each ball 90 degrees, allowing the uncooked batter to flow into the indentation.

Continue rotating each ball in a circular motion, scraping and turning, until the takoyaki are golden brown and form complete balls. This should take about 10-12 minutes total.

Once the takoyaki are golden brown and crispy on the outside (but still slightly soft in the center), transfer them to a serving plate.

Drizzle with 1/4 cup takoyaki sauce (or Worcestershire sauce) and 1/4 cup Japanese mayonnaise, then sprinkle generously with 1/2 cup dried bonito flakes (katsuobushi) and 2 tbsp aonori (dried seaweed flakes).

Serve immediately while hot. The bonito flakes will dance and wave from the heat of the takoyaki.