- Make the batter by whisking together the flour, yamaimo, eggs, and dashi until smooth.
- 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. 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.
- Cook for about 3 mins. Carefully dip each takoyaki using chopsticks or a skewer. 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.
- Use chopsticks or a skewer to transfer the takoyaki to a plate. Drizzle okonomiyaki sauce over the takoyaki, garnish with aonori and bonito flakes, and serve immediately.