In a bowl, combine the all-purpose flour and potato starch. Gradually add the water, mixing to avoid lumps. Add the white dashi and beaten eggs, and mix well.

Slice the green onions thinly. Cut the cooked octopus into about 20 bite-sized pieces.

Preheat a takoyaki pan and brush with vegetable oil.

Stir the batter, then pour it into the takoyaki pan. Add a piece of octopus to each well.

Once the surface sets, use chopsticks or a skewer to turn and shape the dumplings as they cook.

Combine all the ingredients marked with ★ in a microwave-safe bowl. Microwave for 1 minute at 600W.

Add the green onions to the dipping broth. Dip the cooked Akashiyaki into the broth and enjoy.