Takoyaki (Octopus Balls)

Steps

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1. 1
   Knead fresh octopus with salt for about 3 minutes to tenderize and cleanse it.
   ▶ ≈0:18
2. 2
   Rinse the octopus thoroughly.
   ▶ ≈0:24
3. 3
   Cook octopus pieces in boiling salted water (1 tablespoon salt) over medium heat for 5 minutes.
   ▶ ≈0:33
4. 4
   Remove the cooked octopus from water.
   ▶ ≈0:45
5. 5
   In a mixing bowl, beat one egg with salt. Add dashi powder, light soy sauce, then all-purpose flour, rice flour, and baking powder. Gradually add water while mixing until the batter is liquid. Let rest.
   ▶ ≈0:45
6. 6
   Mix dashi powder, light soy sauce, oyster sauce, barbecue sauce, and sugar in a bowl to make takoyaki sauce.
   ▶ ≈1:33
7. 7
   Mince 2 spring onions and 1 tablespoon pickled ginger. Cut the cooked octopus into small chunks.
   ▶ ≈1:57
8. 8
   Make tenkasu flakes: mix all-purpose flour, water, and a pinch of salt. Heat oil to 250°F over low heat. Drop batter by spoonful and fry for 4 minutes, separating pieces with chopsticks. Remove when golden.
   ▶ ≈2:14
9. 9
   Transfer batter to a pouring pitcher. Heat a takoyaki pan over medium heat and generously oil all the hollows and surface.
   ▶ ≈2:52
10. 10
    Pour batter into overflowing hollows, covering all the surface. Fill each with octopus, tenkasu flakes, spring onion, and pickled ginger.
    ▶ ≈3:22
11. 11
    Let cook for 1 minute until batter thickens. Use long skewers to cut along the pan's holes and rotate each takoyaki, bringing dough and fillings together toward the inside to form balls. They will gradually become round during cooking.
    ▶ ≈3:53
12. 12
    Continue rotating regularly for 11 to 12 minutes total until nicely browned and toasted.
    ▶ ≈4:32
13. 13
    Remove takoyaki from pan. Drizzle with takoyaki sauce and sprinkle with bonito flakes and aonori. Enjoy while hot, being careful as the inside can be very hot.
    ▶ ≈4:38