Make the batter: In a medium bowl, whisk together the egg, 筑後 ランチ 人気 water, dashi stock powder, and flour till well integrated. Transfer the batter to a squeeze bottle or spouted measuring cup for straightforward pouring.
Preheat the takoyaki plate over medium heat for two minutes. Grease the holes with 1 tablespoon of vegetable oil. Fill every hole halfway with the batter. Place a bit of octopus in the center of each hole, then prime with green onions, ginger, and tempura flakes. Cover with more batter (it’s okay if it overflows a bit) and cook for 2 minutes, till starting to show golden brown. Use 2 takoyaki turners or chopsticks to turn the takoyaki ¾ of the way in which and cook for 2 minutes more, until the opposite aspect is beginning to show golden brown. Continue rotating and cooking the takoyaki until evenly golden brown on all sides. Drizzle the remaining tablespoon of vegetable oil over the takoyaki, flip over utterly, and cook for 1 minute extra on each facet, until crispy and golden brown.