Steps

1. Finely chop Cooked Octopus 30g into about 1cm cubes.
   🕒 00:54
2. Peel Nagaimo (Japanese Yam) 100g and grate it into a bowl.
   🕒 00:59
3. In the bowl with the grated nagaimo, add Egg 1, Water 1 tbsp, Rice Flour 1 tbsp, and Shiro Dashi (White Soy Sauce Base) 2 tsp. Mix well while beating the egg.
   🕒 01:10
4. Lightly oil a rectangular frying pan and heat over medium heat.
   🕒 01:26
5. Once the pan is hot, pour in the mixed batter. Then, spread Tenkasu (Tempura Scraps) 1 tbsp, Chopped Scallions 10g, and the chopped octopus evenly over the batter.
   🕒 01:43
6. Cover with aluminum foil or a lid and steam over low heat for 5 minutes.
   🕒 01:58
7. After steaming, if cooked through, insert a spatula at the bottom and fold in half.
   🕒 02:11
8. Place a plate on top, flip it over, and remove from the frying pan.
   🕒 02:21
9. (If using a standard frying pan) Lightly oil a 20cm frying pan and heat over medium heat.
   🕒 02:33
10. Pour in the mixed batter.
    🕒 02:38
11. Top with the ingredients.
    🕒 02:44
12. Cover with a lid and steam over low heat for 5 minutes.
    🕒 02:50
13. Insert a spatula at the bottom, lift both edges, and fold towards the center. (This is the key!) The batter is quite loose, so be careful when folding.
    🕒 03:03
14. Slide the cooked batter out of the pan and shape it with a spatula.
    🕒 03:14
15. In a small pot, combine Water 100ml, Shiro Dashi (White Soy Sauce Base) 1 tsp, Soy Sauce 1 tsp, and Potato Starch 1 tsp. Mix thoroughly until there are no lumps.
    🕒 03:32
16. Heat the small pot over medium heat, stirring constantly until thickened.
    🕒 03:45
17. Drizzle the thickened sauce over the finished nagaimo takoyaki.
    🕒 03:56
18. Scatter Chopped Scallions in the center and serve. Enjoy!
    🕒 04:05