This recipe is translated from Cookpad Japan. See original: 
銀だこ風！カリふわっ！たこ焼き（小麦粉）
銀だこ風！カリふわっ！たこ焼き（小麦粉） 
Gindaco-Style! Crispy and Fluffy Takoyaki (Flour-Based)
白いエプロンのクマ @shiro_apron
I wanted to make even more delicious takoyaki! After repeated trial and error, I've recently settled on this method. They taste great even when cold, so make a big batch!
The origin of this recipe
As I kept making my previous takoyaki recipe, the quantities and steps evolved, so I took notes.
Adding skim milk or using milk instead of water enhances the richness and adds nutrition. There's also a technique of mixing aonori into the batter instead of using it as a topping.
Open in Cookpad AppCooking Instructions
- 1
Mix the ● ingredients with 1/3 of the dashi stock well, then add the flour and mix. Add the remaining dashi stock.
- 2
Chop and prepare the fillings.
- 3
Heat the takoyaki maker (or set the hot plate to the highest temperature) and add enough oil to pool slightly.
- 4
Mix the batter well again, then pour it in up to about 1/3 full.
- 5
Add the main fillings like octopus or sausages, then cover with cabbage, etc.
- 6
Pour in enough batter to overflow the holes, and once it starts to set, flip them over (chopsticks work fine).
- 7
If they aren't crispy enough, add more oil. Think of it like shallow frying.
- 8
[Quantity] Our takoyaki maker makes exactly two batches. We cook the first batch for the kids and let it cool while cooking the second batch for the adults, then we all eat together.
- 9
[Mistake] I used leftover mizuna instead of cabbage, and while the taste was well-received, the moisture from the mizuna made it take longer to cook.
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