Steps

1. Cut the octopus into small pieces. Roughly chop the red pickled ginger and green onion. 【Tip!】 Using the green part of the green onion adds a nice aroma.
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2. In a bowl, add takoyaki flour 50g and water 180cc, and mix with a whisk.
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3. Next, add bonito flakes powder 3g, MSG(Ajinomoto) (MSG) 6 dashes, soy sauce 1 tsp, and salt 1 pinch, and mix well. 【Tip!】 The bonito flakes powder and MSG(Ajinomoto) add a deep umami, like dashi.
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4. Finally, crack in 1 egg and mix until the entire mixture is smooth.
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5. Heat an egg pan over medium heat with oil 1 tbsp.
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6. Once heated, pour in the batter, lightly stir with chopsticks to make the center fluffy.
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7. When the batter starts to firm up, evenly scatter the chopped red pickled ginger 25g, green onion 30g, octopus 80g, and tempura scraps 2 handfuls.
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8. Once the batter is cooked, roll it up from front to back, like an omelet, and flip it over.
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9. Add a little more oil and cook each side thoroughly until browned. 【Tip!】 Even if the shape collapses, you can adjust it while cooking to achieve a delicious finish.
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10. Cook until the inside is melty and the outside is crispy.
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11. Serve the finished 'Kakutako' on a plate and top with red pickled ginger, sauce, mayonnaise, aonori, or salt to taste. 【Tip!】 Salted mayonnaise is a particularly recommended combination.
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