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FOR THE TAKOYAKI SAUCE:
To prepare the octopus, place the octopus, cloves, bay leaves, and lemon zest in a large pot filled with enough cold water to cover the octopus. Bring the water to a boil over high heat, then lower the heat to medium-low and let it simmer for 1 hour and 15 minutes. The time may vary depending on the weight and thickness of the octopus, but when a knife can slide with ease into the largest part of a leg, it is cooked thoroughly. Take the octopus out of the water and let the octopus cool completely, then cut the meat into bite-size pieces.
To make the takoyaki batter, whisk the all-purpose flour, rice flour, baking powder, and salt in a large mixing bowl.
Make a well in the center of the flour mixture and add the eggs, soy sauce, and dashi stock. Whisk until well incorporated.
Reserve 1 tablespoon of the green onion (green parts only), then fold the remainder of the green onions with the tenkasu and pickled red ginger into the batter. Transfer the batter into a measuring cup with a spout for easy pouring. 5. Fill 1 ½ inch half-sphere silicone molds ¾ full with batter, and add the octopus pieces to each half sphere. Reserve about ½ cup of batter for later. I personally used an 8 half sphere/compartment silicone mold.
Freeze the takoyaki batter for at least 1 hour or until it has completely firmed up.
Unmold the half-sphere takoyaki by pressing the base of each sphere compartment. The takoyaki should pop right out of the silicone mold. Using the reserved batter, glue 2 half spheres to make 1 ball. Continue for the rest of your half spheres, then put the balls back in the mold and freezer for 10 minutes. This should give you a total of 5 takoyaki balls.
Place the oil in a large nonstick frying pan over medium heat. Add the takoyaki to the pan.
Fry for 5 minutes, until they are golden brown but are not 100 percent cooked through. The takoyaki should be slightly soft and gooey in the middle.
To make the takoyaki sauce, combine all the ingredients in a bowl and mix until the sugar has dissolved.
Serve your takoyaki piping hot, drizzled with your homemade takoyaki sauce, Kewpie Mayonnaise, bonito flakes, shredded nori, and the reserved green parts of the green onion.
TIP: If buying fresh octopus, wash the octopus and remove the inter- nal organs, including the ink sac and beak. All frozen octopus is pre- cleaned.
TIP: If you are unable to find half-sphere silicone molds, ice cube trays will also work. However, you will not get that iconic takoyaki