1. Prepare the Batter:

   • In a mixing bowl, combine the flour, dashi broth, egg, soy sauce, salt, and baking powder. Whisk until smooth. Let the batter rest for about 10 minutes.

2. Heat the Takoyaki Pan:

   • Preheat your takoyaki pan over medium heat. Grease the molds with oil using a brush or a paper towel to ensure the balls don’t stick.

3. Pour the Batter:

   • Once the pan is hot, pour the batter into each mold, filling them about three-quarters full.

4. Add the Fillings:

   • Place a small amount of diced octopus, green onions, pickled ginger, and optional tempura scraps into each mold, distributing evenly.

5. Cook the Takoyaki:

   • Allow the batter to cook for about 2-3 minutes. As the edges begin to set, use a skewer or chopsticks to gently flip each ball a quarter turn. Continue cooking, flipping every minute or so, until they are golden brown and cooked through, about 5-7 minutes in total.

6. Serve:

   • Once cooked, remove the takoyaki from the pan and transfer them to a serving plate. Drizzle with takoyaki sauce and Japanese mayonnaise in a crisscross pattern. Sprinkle with aonori and katsuobushi on top. Serve immediately while hot!

Tips:

• If you don’t have a takoyaki pan, you can use a similar molded pan or even a muffin tin, but the texture and shape will be different.
• For added flavor, you can experiment with different fillings like cheese, mushrooms, or vegetables.
• Be cautious when flipping the takoyaki, as they can be hot and may splatter if the batter is too runny.