Da's Takoyaki

• 100 grams Octopus, cooked
• 1 bunch Chinese chives (or thin green onions)
• 2 Eggs
• 50 grams Nagaimo yam (chopped up roughly)
• 150 grams Flour
• 2 tsp Baking powder
• 1 pinch Salt
• 500 ml Dashi stock
• 100 grams Nagaimo yam (grated)
• 1 tbsp Soy sauce
• 1 Beni shouga red pickled ginger
• 1 Tempura batter crumbs
• 1 Bonito flakes
• 1 Aonori

1. Make dashi stock using konbu seaweed and bonito flakes, and chill it until it's ice cold.
2. Nagaimo yams are used both roughly chopped and grated.
3. Sift the ingredients together.
4. In a separate bowl, beat the eggs.
5. Mix the grated nagaimo yam into the beaten egg.
6. Add the chilled dashi stock from Step 1 and the soy sauce.
7. Mix the sifted flour into the batter in small batches, mixing well between each addition.
8. Add the chopped nagaimo yam and mix.
9. The batter is done.
10. Cut up the octopus, Chinese chives, beni-shouga ginger into easy to eat pieces.
11. Mix the chopped ingredients together.
12. Now just cook the takoyaki.
13. In our house we fill each well in the takoyaki maker half full first with batter, add some of the chopped ingredients, then fill up with batter.
14. Crispy, fluffy and creamy takoyaki!

octopus, chinese chives, eggs, flour, baking powder, salt, soy sauce, ginger, batter, flakes

Taken from cookpad.com/us/recipes/169051-das-takoyaki (may not work)