Directions

To Cook

1. Make the batter by whisking together the flour, yamaimo, eggs, and dashi until smooth.
2. Brush sesame oil on the insides of the takoyaki pan to generously coat the entire surface, and then place the pan over low heat. Preheat for about 2 mins.
3. When the pan is ready, pour batter into each mould to fill in three-fourths full. To each mould, add about 2 pieces of octopus and a pinch of spring onions. Add more batter to each mould until they are full. Make sure to not overflow the moulds.
4. Cook for about 3 mins. Carefully dip each takoyaki using chopsticks or a skewer.
5. Cook for about 3 more minutes. At this point, the takoyaki should be nicely browned all over and is springy and soft in the inside.
6. Use chopsticks or a skewer to transfer the takoyaki to a plate.
7. Drizzle okonomiyaki sauce over the takoyaki, garnish with aonori and bonito flakes, and serve immediately.