Takoyaki from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash

Ingredients

• Aonori (dried green seaweed) and dried bonito flakes, for sprinkling (optional)
• 2 tablespoons mayonnaise, preferably Kewpie
• 4 ounces (115 g) cooked octopus, cut into ½-inch (12-mm) cubes
• 2 small green onions, finely chopped, including green parts
• canola oil, for brushing
• 2 tablespoons chopped pickled red ginger
• 1 cup (125 g) unbleached all-purpose flour
• 1 teaspoon mentsuyu (Japanese noodle base)
• 1 teaspoon ketchup
• ¼ teaspoon sugar
• 2 large eggs
• 2 teaspoons soy sauce
• 3 tablespoons Worcestershire sauce
• 2 cups (480 ml) dashi
• 1 teaspoon chili-garlic sauce
• 1 tablespoon fresh lemon juice