Perfectly Round Takoyaki With Crisp Outsides and Creamy Insides

• 4 tentacles Octopus (sashimi grade)
• 400 ml Cake flour
• 2 tbsp Dashi soup stock (I recommend regular dashi stock or chicken soup stock. I use dashida.)
• 1200 ml Water
• 2 Eggs
• 200 ml Tempura batter crumbs
• 1 Japanese leek

1. Combine the ingredients (until lumps are gone).
2. Roughly chop the Japanese leek.
3. Chop the octopus into 1-2 cm cubes.
4. Add the Japanese leek and tempura batter crumbs to the batter from Step 1.
5. Now, just grill.
6. How to grill takoyaki: Grease the griddle (soak a paper towel in vegetable oil and rub it into each depression ) Heat until the griddle starts to slightly smoke.
7. Pour in plenty of batter!
8. Add the pieces of octopus.
9. If they are too large, the batter will spill out of the griddle.
10. Flip them over halfway and wait.
11. Do not flip them over completely.
12. Once they are perfectly round, they're done.

flour, chicken soup stock, water, eggs, batter

Taken from cookpad.com/us/recipes/148224-perfectly-round-takoyaki-with-crisp-outsides-and-creamy-insides (may not work)