Method

1. Make the Batter: In a bowl, whisk together the flours, eggs, dashi stock, soy sauce, and salt until smooth. Let the batter rest for 30 minutes at room temperature.
   
   
2. Prepare the Filling: Combine the octopus, green onions, ginger (if using), and tempura flakes (if using) in a small bowl.
   
   
3. Heat the Pan: Heat the takoyaki pan over medium heat. Brush each mold generously with oil.
   
   
4. Pour Batter: Pour batter into each mold, filling about 2/3 full.
   
   
5. Add Filling: Immediately add a small piece of octopus and other desired fillings into the center of each ball.
   
   
6. Cook and Turn: Cook for a few minutes, until the bottom is set. Using two skewers or chopsticks, carefully turn each ball 90 degrees. Cook for another minute or two, until the sides are set. 
   
   
7. Cook and Shape: Continue cooking and turning the takoyaki balls until they are golden brown and cooked through.
   
   
8. Serve: Transfer the takoyaki balls to a plate. Top with takoyaki sauce, Japanese mayonnaise, aonori, and bonito flakes. Serve immediately.  
   
   
   
   

Tips:

• For best results, use a dedicated takoyaki pan.
• You can adjust the batter consistency by adding a little more water or flour as needed.
• Be careful when turning the takoyaki balls, as they can be fragile.
• You can use other fillings, such as shrimp, bacon, or vegetables.