Takoyaki | Chopped

Ingredients

• 2 cups dashi stock, cooled
• 1 cup all-purpose flour
• 2 large eggs
• 1 tablespoon soy sauce
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 pound cooked octopus, cut into 1/2-inch pieces
• 1/4 cup green onion, thinly sliced
• 1/4 cup tempura scraps (tenkasu)
• 2 tablespoons pickled red ginger (beni shoga), minced
• 3 tablespoons vegetable oil, for greasing the pan
• 1/3 cup takoyaki sauce
• 3 tablespoons Japanese mayonnaise
• 2 tablespoons bonito flakes (katsuobushi)
• 1 tablespoon dried green seaweed powder (aonori)