Savory Fried Octopus Wheat Flour Balls

Dice the cooked octopus into small, bite-sized pieces (about 1-1.5 cm). Finely chop the green onions and beni shoga.

In a large bowl, whisk together the takoyaki flour, egg, and dashi stock until a smooth batter forms. Set aside.

Heat a takoyaki pan over medium-high heat. Lightly oil each well of the pan using a paper towel or brush, ensuring the entire surface is well-greased.

Pour the batter into each well, filling it almost to the brim. Immediately add a few pieces of octopus, green onion, beni shoga, and a pinch of tenkasu into each well.

Once the edges of the batter firm up and turn slightly golden, use a takoyaki pick or skewer to break the batter around the edges and turn each ball 90 degrees, allowing the uncooked batter to flow underneath.

Continue turning the balls, rotating them frequently to ensure they cook evenly and form a perfectly round shape. Cook until golden brown and crispy on all sides, about 8-10 minutes in total.

Remove the takoyaki from the pan and arrange them on a serving plate. Drizzle generously with takoyaki sauce and Japanese mayonnaise, then sprinkle with aonori and katsuobushi.

Serve immediately and enjoy your homemade Savory Fried Octopus Wheat Flour Balls!