Steps

1. Cut the 70g of boiled octopus into pieces about 1cm square, making 24 pieces.
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2. In a bowl, combine 140g of rice flour and 2 tsp of dashi powder. Gradually add 400ml of water while mixing to prevent lumps. (Key Tip!) Adding water little by little to the rice flour makes it easy to mix without lumps.
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3. Peel and grate 100g of Japanese mountain yam, then add it to the bowl with the batter.
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4. Crack in 1 egg, lightly beat it, and mix it into the batter.
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5. Prepare the tenkasu, 20g of chopped scallions, and 20g of beni shoga.
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6. Heat the takoyaki pan over high heat and generously coat the entire surface with vegetable oil. (Key Tip!) Generously oiling the pan prevents sticking.
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7. Pour batter into the takoyaki pan, filling each hole about 1/3 of the way.
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8. Place one piece of cut octopus into each hole.
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9. Pour the remaining batter to fill all the holes.
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10. Sprinkle beni shoga, chopped scallions, and tenkasu evenly over the top.
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11. Once the edges start to firm up, use a skewer or chopstick to separate the sections.
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12. Tuck the outer batter inside and flip, sliding your skewer from the 11 o'clock to the 3 o'clock position. (Key Tip!) Flipping after a good sear ensures a clean turn.
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13. Continue rolling and shaping the takoyaki until golden brown. (Key Tip!) For an even crispier surface, you can pour in a little more vegetable oil while cooking.
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14. Once browned, transfer to a plate. (Key Tip!) Using rice flour results in a crispy exterior. (Key Tip!) Adding Japanese mountain yam makes the inside wonderfully gooey.
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15. Garnish with takoyaki sauce, mayonnaise, bonito flakes, and aonori as desired. Enjoy!
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