Knead the 200g of octopus tentacles with salt for 3 minutes to tenderize the meat and clean it, then rinse well.

Bring a pot of salted water to a boil, add the octopus tentacles and cook for 5 minutes over medium heat, then drain.

In a large bowl, beat 1 egg with ¼ tsp of salt. Add 700ml of water, 1 tbsp of dashi powder, and ½ tbsp of light soy sauce, and mix.

Add 120g of all-purpose flour, 50g of rice flour, and ½ tsp of baking powder, and mix until the batter is smooth. Let it rest.

Prepare the takoyaki sauce by mixing 1 tsp of dashi powder, ½ tbsp of light soy sauce, 1 tbsp of oyster sauce, 2 tbsp of barbecue sauce, and 1 tsp of sugar in a bowl.

Finely chop 2 green onions and 20g of pickled ginger.

Cut the cooked octopus into small pieces.

Prepare the tenkasu (fried batter bits) by mixing 5 tbsp of all-purpose flour, 5 tbsp of water, and a pinch of salt in a bowl. Heat oil to 120°C and drop the batter in small portions using a skimmer, frying for 4 minutes until golden and crispy.

Heat a takoyaki pan over medium heat and generously coat the wells with vegetable oil.

Stir the takoyaki batter well and pour it into the wells, filling them up and allowing the batter to overflow slightly.

Add the octopus pieces, tenkasu, pickled ginger, and green onions to the wells.

Cook for about 1 minute until the batter thickens, then use skewers to turn the takoyaki, gathering the batter and fillings towards the center as they cook, for 11-12 minutes until golden brown.

Remove the takoyaki from the pan and drizzle with the prepared takoyaki sauce. Optionally, top with bonito flakes and nori seaweed flakes.