Make takoyaki using leftover bread flour from baking bread! The result is a bit chewier than when using all-purpose flour.
Recipe background:
This batter is quite runny. The amount of water listed works well for my husband, who is from Osaka and skilled at making takoyaki. I personally have trouble flipping them with such a thin batter. You might want to start with less water and do a test batch, then adjust the consistency to what works best for you.