1-First Step: Preheat the takoyaki pan evenly. Heat the pan over medium to medium-high until molds are hot. Add a thin layer of neutral oil to each half-spherical mold so the batter releases easily.

2-Second Step: Mix the batter. Whisk wheat flour, eggs, dashi, and salt until smooth. The batter should pour easily, similar to a thin pancake batter, so it flows into each half-spherical cavity.

3-Third Step: Pour batter into the molds. Fill each half-spherical well with batter. Do not overfill at first; aim for a level that allows toppings to sit and then brown during cooking.

4-Fourth Step: Add fillings in each mold. Place minced or diced octopus into the batter. Add a little tenkasu (tempura scraps), a small pinch of beni shoga (pickled ginger), and a bit of green onion (negi) into each section.

5-Fifth Step: Top with more batter if needed. Pour a bit more batter to cover the fillings. This helps the balls hold together while you turn them for even browning.

6-Sixth Step: Cook until the edges begin to set. Wait until the bottom and sides look lightly golden. This is the stage where turning starts to matter for the final round shape.

7-Seventh Step: Turn the balls with a pick. Use a pick to lift and rotate each ball. Frequent turning helps them form a round shape and improves crispiness.

8-Eighth Step: Continue cooking until evenly browned. Cook until the balls are deep golden and crisp on the outside. If your pan has thicker molds, extend time slightly, but keep the heat steady to avoid uneven browning.

9-Ninth Step: Brush and top immediately. Remove the cooked balls and brush with takoyaki sauce, then drizzle mayonnaise on top. Finish with dried seaweed powder (aonori) and bonito flakes while hot so bonito flakes catch the heat.

10-Final Step: Serve hot for the best texture. Plate the takoyaki right away, as the crispy outside can soften as it sits. For dietary needs, you can swap fillings or use vegan or gluten-free batter without changing the cooking steps.