Foryoueats: Takoyaki (Japanese Octopus Balls)

Ingredients

• Takoyaki batter:
• 2 g dashi powder
• 10 fl oz warm water 100-110 °F
• 2 large eggs
• ½ fl oz soy sauce
• 60 g all purpose flour
• 56 g rice flour
• 5 g baking powder
• Fillings:
• vegetable oil to grease the pan
• 3 oz cooked octopus cut into ¼ inch pieces
• 10 g pickled ginger minced
• 2 stalks green onion sliced thinly
• 13.5 g tenkasu
• Toppings:
• takoyaki sauce
• aonori dried seaweed powder
• Japanese mayonnaise preferably Kewpie brand
• kizami nori shreds
• bonito flakes