How to Make Takoyaki (Japanese Octopus Dumpling Balls)

Ingredients for Takoyaki
(serves 2)

- Takoyaki Batter -

1 Egg
340ml Icy Water (1.437 u.s. cup)
1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi)
1 tsp Soy Sauce
A Pinch of Salt
100g Soft Wheat Flour (3.527 oz)

150g Boiled Octopus (5 1/3 oz)
1/2 cup Tenkasu - crunchy bits of deep fried flour-dough
6g Beni Shoga - Pickled Ginger (1/5 oz)
2g Sakuraebi - Dried Pink Baby Shrimps (1/10 oz)

Okonomiyaki Sauce

Aonori - Green Laver
Hanakatsuo - Dried Bonito Flakes
2 Long Green Onions
Mayonnaise

- Vinegar Sauce -

150ml Water (0.634 u.s. cup)
1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi)
1 tbsp Soy Sauce
2 tsp Vinegar
Long Green Onion

- Alternative Fillings -

Boiled Firefly Squid
Chikuwa
Sweet Corn & Cheese
Sausage