1tsp baking powder
1tsp dashi powder
800ml cold water
Diced octopus (about 1/2 inch pieces)
Tenkasu (Deep fried flour batter)
Benishoga (Pickled ginger)
Grinded toasted Nori Seaweed
Heat a takoyaki pan. When its heated, add 1-2 tsp of vegetable oil. Add the takoyaki batter into the panen until its 80% Full. Add octopus, Pickled ginger, and tenkasu. Fill up the holes until it floods a little bit. Add green onions on top of the flooding batter. When the flooding batter is cooked, seperate each takoyaki with a pick. Rotate each takoyaki 90 degrees. Then, Rotate another 90 degrees. Keep spinning the takoyaki until golden brown. Garnish with Teriyaki sauce, bonito flakes, grind toasted Nori Seaweed, and mayonaise. Enjoy!