Gather all the ingredients.

Grind ¼ cup katsuobushi (dried bonito flakes) into a fine powder. Set aside to use during cooking.

Cut 2 green onions/scallions into thin slices and mince 1 Tbsp pickled red ginger (beni shoga or kizami beni shoga). Cut 4.2 oz octopus sashimi (boiled octopus) into bite-sized pieces about ½ inch (1.3 cm).

Combine 1 cup all-purpose flour (plain flour), 2 tsp baking powder, and ½ tsp Diamond Crystal kosher salt in a large mixing bowl. Whisk it all together.

Add 2 large eggs (50 g each w/o shell), 1 tsp soy sauce, and 1½ cups dashi (Japanese soup stock) to the bowl. Whisk until well blended. Transfer it to a handled measuring cup or any pitcher with a spout for easy pouring.

Heat the takoyaki pan to 400ºF (200ºC) over medium heat. Use a brush to generously grease the rounded chambers and flat top surface with 2 Tbsp neutral oil. When the oil starts to smoke, pour the batter to fill the chambers.

Add 1–3 octopus pieces, depending on their size, to each chamber and sprinkle the ground katsuobushi powder on top.

Sprinkle ⅓ cup tenkasu/agedama (tempura scraps), the green onion slices, and the chopped pickled red ginger on top.

After 3 minutes, when the batter on the bottom has set and is slightly crisp, use skewers to break the connected batter on top between the chambers. Rotate each piece 90 degrees toward the bottom of the pan.

After 4 minutes, rotate them again, starting with the first ball. Turn each takoyaki another 90 degrees toward the bottom of the pan.

After turning and cooking for another 4 minutes, they are done.

Transfer them onto a plate and drizzle with ½ cup takoyaki sauce and Japanese Kewpie mayonnaise. Sprinkle with katsuobushi (dried bonito flakes) and aonori (dried green laver seaweed) and serve with a side of pickled red ginger (beni shoga or kizami beni shoga). Serve immediately.