Takoyaki (Octopus Balls) with Takoyaki Sauce

In a large mixing bowl, whisk together the flour, dashi powder, and baking powder.

In a separate bowl, whisk the eggs and water. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Be careful not to overmix.

Heat the takoyaki pan over medium heat. Brush the entire surface of the pan, including the individual molds, generously with vegetable oil. The pan needs to be very well oiled to prevent sticking.

Pour the batter into the molds, filling them almost to the top.

Place a piece of cooked octopus in the center of each mold.

Sprinkle tempura scraps, pickled ginger, and green onions evenly over the batter in each mold.

As the batter begins to cook and firm up around the edges (about 2-3 minutes), use a takoyaki pick or chopsticks to gently separate the edges of the takoyaki from the mold. Then, carefully flip each takoyaki ball 90 degrees. Continue to flip and rotate the balls, tucking in any loose batter, until they are round and golden brown on all sides (about 5-7 minutes total).

Once the takoyaki are cooked through, remove them from the pan and arrange them on a serving plate.

Drizzle generously with takoyaki sauce and Japanese mayonnaise.

Sprinkle with bonito flakes and aonori (if using). Serve immediately.