Takoyaki Batter

• 200 ml Cake flour
• 800 ml Dashi stock
• 4 Eggs

1. Put the flour in a bowl and mix with a whisk to make it fluffy.
2. (This is instead of sifting it.)
3. Add 1 cup of the dashi to the bowl a little at a time, mixing to avoid any lumps from forming.
4. Add the eggs and mix well
5. Add the remaining 3 cups of dashi stock, mix well and it's done.
6. I usually make takoyaki with these 4 simple ingredients.
7. Cooked cut up octupus, green onions, tempura batter crumbs (tenkasu), and beni-shouga red pickled ginger.
8. Oil the takoyaki maker, put in some tenkasu and pour the batter about halfway up each mold.
9. Add the other ingredients, then pour in more batter.
10. If you cook them slowly, you'll end up with takoyaki that are crispy on the outside, fluffy and creamy on the inside.

flour, stock, eggs

Taken from cookpad.com/us/recipes/168312-takoyaki-batter (may not work)