Takoyaki

In a bowl whisk together the All-Purpose Flour with the Dashi, Eggs, a pinch of Salt and a splash of Soy Sauce until you have a smooth, slightly runny batter.

Prepare the fillings: cut the Octopus Tentacles into bite-sized pieces, finely chop the Spring Onions, and have the Tenkasu and Beni Shoga ready in small bowls.

Heat a takoyaki pan over medium-high heat and brush each well generously with Neutral Oil so the balls release easily.

Pour batter into each well until about three-quarters full, then add a piece of octopus to each and top with a little tenkasu, beni shoga and spring onion.

When the edges begin to set (about 1–2 minutes), use a skewer to turn each piece 90 degrees; allow uncooked batter to flow out and form a round ball as you rotate.

Keep turning the takoyaki every 30–45 seconds so they brown evenly on all sides; cook until they are golden and springy to the touch, roughly 4–6 minutes total.

Transfer the cooked takoyaki to a plate and brush or drizzle them with Takoyaki Sauce and then with Japanese Mayonnaise.

Finish with a sprinkle of Aonori and a generous scattering of Katsuobushi; serve immediately while hot and aromatic.