Mix all the ingredients marked with ☆ (flour, white dashi, eggs, water) thoroughly. Let the batter rest in the refrigerator for at least 30 minutes. The batter will thicken and become less watery.

When you take the batter out of the fridge, it may have separated into two layers (flour on the bottom, dashi on top). Stir well with a ladle before cooking.

Brush the takoyaki pan holes with vegetable oil. Pour plenty of batter into each hole.

First, add one piece of octopus to each hole. Then sprinkle the other ★ ingredients (tempura bits, green onions, cabbage) evenly over the top.

Pour about two more ladlefuls of batter over the fillings to cover them evenly.

If you have kids or want to try different flavors, add any of the optional ♡ ingredients like sausage, corn, or tuna mayo.

When the batter starts to bubble, use a bamboo skewer to turn the takoyaki balls. If the heat is too low, the batter will be too soft to flip easily, but don't worry.

Even if the batter is soft and breaks apart in cooler spots, keep turning them and they'll eventually form nice round balls.

Most of the takoyaki will cook quickly except for the corners. Don't overcook them—this will give you takoyaki that's crispy outside and gooey inside. The tempura bits will melt and make the inside creamy!

Transfer the takoyaki to a plate and top with sauce, bonito flakes, mayonnaise, and aonori.

Tip 1:
If you add all the ☆ ingredients at once, the batter can get lumpy. Beat the eggs first, then mix in 1 2/3 cups (about 400 ml) of water and the flour to make a smooth batter.

Tip 2:
After step 1, add the remaining 3 1/3 cups (about 800 ml) of water and mix well to thin out the batter.