Heat the takoyaki pan to 200ºC over medium heat. Using a brush, generously oil the takoyaki pan (both the holes and connecting flat areas). Whenever you see smoke coming from the pan, pour the batter to fill the holes. It’s okay for 筑後 the batter to slightly overflow the holes. Usually, as you add ingredients to the batter it is going to overflow.
Add 1-three octopus items in every hole relying on its measurement and sprinkle katsuobushi powder you ground earlier on top. That is non-compulsory.
Then sprinkle tenkasu, inexperienced onion, and pickled red ginger.
After 3 minutes or so, when the bottom of the balls has hardened barely, break the related batter between every ball with skewers. Then turn each piece 90 degrees, stuffing in the edges as you might be turning. The batter will move out from the inside of every takoyaki ball and creates the opposite facet of the takoyaki ball. After you end flipping, set the timer for 4 minutes. Keep turning constantly so each piece may have a nice spherical shape. Residence takoyaki grill doesn’t equally distribute heat so it’s a good idea to swap takoyaki balls around to get even brown colour.