Takoyaki

Method

Whisk together flour, eggs, dashi stock and salt until smooth. Fold in spring onions and tenkasu. Heat a takoyaki pan and oil each mould generously. Pour batter into the moulds until three-quarters full, then place a piece of octopus and pickled ginger into each. Once the edges set, use picks to rotate each takoyaki ball to cook evenly, then transfer to a serving plate. Drizzle with takoyaki sauce and mayonnaise, then sprinkle with aonori and bonito flakes.