Our Family's Osaka-Style Takoyaki with Creamy Insides

• 700 ml Dashi stock (made with plenty of bonito flakes and kombu seaweed)
• 2 Eggs
• 1 tsp Usukuchi soy sauce
• 1/3 tsp Salt
• 160 grams Cake flour
• 120 grams Octopus (boiled)
• 2 tbsp Tempura crumbs
• 3 to 4 Green onions
• 10 grams Red pickled ginger
• 1 Takoyaki sauce
• 1 Aonori
• 1 Bonito flakes
• 1 Mayonnaise

1. Make a very rich deep dashi stock using bonito flakes and kombu (use 1.5 times the amount of bonito flakes and kombu that you normally use for making dashi stock for 1 liter of water.)
2. Add the eggs to 700 ml of dashi stock and mix well.
3. Add the soy sauce, salt and cake flour and mix so that there are no lumps.
4. Chill the batter in the refrigerator.
5. Chop the octopus into 42 pieces.
6. Chop the green onion and red pickled ginger.
7. If there are any big tempura crumbs, crush them.
8. Prepare the oil.
9. Heat up a takoyaki grill to about 230-250C.
10. Generously grease the wells and fill them about 80% with batter.
11. Add the octopus and other chopped ingredients.
12. Pour in more batter so that each indent is overflowing.
13. Cook while pushing the batter into the wells, and turn frequently to cook the takoyaki.
14. When the surface is crispy and the inside light and fluffy it's done.
15. Transfer to serving plate, add the toppings of your choice and enjoy while piping hot!
16. You can use the leftover dashi stock seasoned with a little light soy sauce and salt as a dipping sauce too.

stock, eggs, soy sauce, salt, flour, octopus, tempura crumbs, green onions, red, takoyaki sauce, flakes, mayonnaise

Taken from cookpad.com/us/recipes/171216-our-familys-osaka-style-takoyaki-with-creamy-insides (may not work)