Step 1

Make the batter by whisking the flour, cake flour, dashi, and soy sauce.

Step 2

Brush the takoyaki maker with a generous amount of sesame oil. Make sure each mold and the outside as well since the batter will spill over.

Step 3

Turn on the takoyaki maker and when it’s hot, pour the batter into each mold until it’s about 3/4 full.

Step 4

Add 2-3 pieces of octopus to each mold and a few chopped scallions. Finish filling the mold with a little more batter (don’t worry if it overspills as the batter will continue cooking and the balls don’t need to perfect).

Step 5

Let the batter cook for about 3 minutes, until the underside is golden brown and the batter almost fully cooked.

Step 6

Carefully flip each takoyaki ball using a skewer and cook for an additional 1-2 minutes, until the bottom is golden brown. The takoyaki balls are ready when they are golden brown all around and the inside is pillowy.

Step 7

Gently transfer them to a plate using a skewer or chopsticks.

Step 8

Top with a good squirt of okonomiyaki sauce and mayonnaise, and sprinkle aonori and bonito flakes on top. Serve immediately.