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Slice the octopus (or other protein, if substituting) into bite-size pieces then pop aside.
Combine the plain flour and cornflour in a bowl, then in a separate bowl whisk the egg. Add the egg to the dry mixture, then slowly pour in the dashi stock or water and whisk it all together. You're aiming for a thin, runny consistency here, so if it's too thick just add more water or dashi.
Now, heat the takoyaki pan over a medium high heat and brush oil over the entire surface. Pour the batter into the centre of the pan and keep pouring until all the wells are full and the batter covers the entire plate.
Place one piece of octopus or chicken into each well, then scatter the spring onion, ginger and tempura crumbs across the lot. When the bottom of the batter starts turning crispy, use a chopstick to cut out a square shape around each takoyaki well.
Next comes Masa's fancy technique. Move your chopstick in an 'L' shape around the each well, then immediately push down into the well to flip the batter, forming a rough ball shape as you go. It might take a few tries, but keep going and you'll quickly get the hang of it.
Continue flipping each ball occasionally as the batter becomes crispy and golden brown on all sides. The easiest way to do this is to pierce the takoyaki ball with the chopstick and pull upwards to flip.
Pop your cooked takoyaki onto serving platters and top with your favourite topping combinations. Feel free to experiment and let us know how you go.
Classic: Top with bbq sauce (or takoyaki or okonomiyaki sauce) in a zigzag pattern. Dust with aonori powder and katsuoboshi (bonito flakes).
Hyuga Style: Top with mayo, aonori and a sprinkling of salt.
Masa-san's Recommendation: Top with parmesan, salt and a light dusting of curry powder.
Wandercooks style: Sprinkle with your very own homemade matcha green tea salt.
Cheesy Goodness: Sprinkle on top and broil for a couple of minutes until melty and delicious.