1-First Step: Make the batter. In a mixing bowl, whisk all-purpose flour, salt, eggs, and dashi stock until smooth. Rest the batter for 5 minutes so the flour hydrates and lumps settle.

2-Second Step: Prepare the fillings. Mince or dice the octopus, and chop the green onion (negi) and beni shoga. Keep tenkasu ready so it distributes through the batter when you pour.

3-Third Step: Start cooking in the takoyaki pan. Brush oil into each mold. Pour batter into each mold until it is about half full, then add octopus pieces, a small spoon of tenkasu, beni shoga, and green onion to each one.

4-Fourth Step: Top off with more batter. Add batter until molds are filled close to the top. This helps the balls rise and creates that classic round shape when you flip.

5-Fifth Step: Let the batter set, then shape. Wait until the bottoms are golden and the top looks slightly firm, usually 2 to 3 minutes. Use a skewer or takoyaki pick to loosen edges, then flip and continue turning so the balls become fully round.

6-Sixth Step: Adjust heat as needed. If the outside browns too fast, lower to medium. If the batter is still liquid, raise slightly or give it another minute before flipping.

7-Final Step: Finish and serve with toppings. Once each ball is browned and round, transfer to a plate. Brush with takoyaki sauce, add a light drizzle of mayonnaise, then sprinkle with aonori and katsuobushi right before serving so the bonito shavings stay aromatic.