For the takoyaki, cut the octopus tentacles and the spring onion into 16 pieces. Heat the pan greased with oil.
It is important that the spaces between are greased as well.
In a bowl, mix flour, eggs and cold dashi. About 3/4 tsp of dashi powder is enough for 300 ml of dashi. When the pan is hot, fill each of the 16 wells about halfway with the batter.
Then, as quickly as possible, place a piece of octopus, green onion, and agedama in each well and pour the remaining batter over them. While doing this, also cover the spaces in between with batter.
When the dough in the spaces has hardened a bit, fold it onto each next well with a skewer until the spaces are free of dough.
Small mounds should appear. Then flip the takoyaki’s. This requires a little practice. The easiest way is to poke the balls with the skewer and try to turn them in the trough.
After about a minute, turn the Takoyaki’s a second time and then arrange them on plates with the skewer.
To serve, dress the takoyaki with the mayonnaise and sauces and sprinkle with anori and katsuobushi.
Preparation Tip:
Takoyaki should be served hot. Be careful though, the filling is extremely hot. The ingredients tonkatsu or okonomiyaki sauce are available in the Asian store, as well as anori, katsuobushi and dashi powder.
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