Steps

1. Cut your desired fillings such as octopus, cheese, and sausage.
   🕒 00:44
2. In a bowl, combine 6 tbsp water and 1 egg. Whisk until well combined.
   🕒 00:53
3. Add 2 tbsp all-purpose flour and 1 tsp dashi powder to the egg mixture. Stir until smooth with no lumps.
   🕒 01:03
4. Boil the somen noodles. Prepare 100g before boiling, which will yield about 260g after boiling.
   🕒 01:14
5. Finely chop the boiled somen noodles.
   🕒 01:20
6. Add the chopped somen noodles to the batter bowl along with 3 tbsp tempura scraps, 1 tbsp pickled ginger (red), and 1 tbsp chopped green onions. Mix everything together. [Key Tip!] Mixing in ingredients like tempura scraps and pickled ginger beforehand prevents them from scattering during cooking, resulting in a beautiful finish.
   🕒 01:25
7. Lightly oil a preheated takoyaki pan.
   🕒 01:48
8. Pour about 2/3 of the mixed batter into the takoyaki pan cavities.
   🕒 01:55
9. Add the pre-cut octopus, cheese, sausage, or other fillings into the cavities.
   🕒 02:04
10. Pour the remaining batter over the fillings, covering them completely.
    🕒 02:13
11. Once the bottoms are browned, start rolling the batter using a skewer or similar tool. [Key Tip!] When flipping, ensure the bottom is well-browned, then turn the takoyaki while tucking in the outer batter to cook evenly.
    🕒 02:34
12. Once the shape is formed, add a small amount of oil to the takoyaki pan and continue cooking until all sides are golden brown and crispy. [Key Tip!] Adding oil at the end helps achieve a crispy exterior.
    🕒 03:16
13. Transfer the cooked takoyaki to a plate.
    🕒 03:41
14. Top with takoyaki sauce, mayonnaise, and optionally aonori (dried green seaweed) and bonito flakes to serve. Enjoy!
    🕒 03:57