Takoyaki (Octopus Balls)

Step 1

Pour 1 cup of water into a small bowl and stir in 1 tablespoon of dashi stock powder until completely dissolved with no powder lumps visible, about 30 seconds.

Step 2

Pour 1 cup of flour into a medium bowl and make a small well in the center with the back of a spoon.

Step 3

Slowly pour the dashi mixture into the well while whisking constantly with a fork until the batter is smooth with no lumps, about 1 minute.

Step 4

Measure out 0.5 pound of cooked octopus and chop it into 1/2-inch pieces — no larger than a marble, no smaller than a pea — and set aside in a small bowl.

Step 5

Place a takoyaki pan on the stovetop and turn the heat to medium-high, then add 4 tablespoons of neutral oil divided equally among the round molds.

Step 6

Wait until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds — this means it is hot enough.

Step 7

Pour batter into each takoyaki mold until three-quarters full, then place 3–4 pieces of chopped octopus into the center of each ball.

Step 8

Wait 2 minutes, then use a small pick or wooden skewer to gently rotate each ball a quarter turn to coat the sides with batter evenly.

Step 9

Continue rotating the balls every minute for the next 3 minutes until the exterior is golden brown all over and the batter is set.

Step 10

Remove each takoyaki ball from the mold by tilting the pan slightly and using a pick to gently nudge it into a serving dish or plate.

Step 11

While the takoyaki are still hot, drizzle 0.5 cup of takoyaki sauce evenly over the tops of all the balls.

Step 12

Serve immediately while the exterior is crispy and the interior is still molten, with toothpicks for eating.