'Takoyaki (literally fried or baked octopus) is a popular Japanese dumpling made of batter, diced octopus, tempura scraps (tenkasu), pickled ginger, konnyaku, and green onion, topped with okonomiyaki sauce, green laver, mayonnaise, and katsuobushi (fish shavings), originating from Osaka.
Quoted from Wikipedia
Pan: 8 x 7 3/8 x 1 1/8"
Hemispherical mold: D 1 3/4" 1" Depth
Handle: 5 1/2" Long
1 cup flour
2 1/2 cup dashi soup
1/2 lb. boiled octopus chunks
1/4 cup chopped green onion
1/4 cup dried sakura ebi (red shrimp)
1/4 cup chopped pickled red ginger
*For topping: bonito flakes, aonori (green dried seaweed), worcestershire sauce or takoyaki sauce, mayonnaise
1. Mix flour, dashi soup, and eggs in a bowl to make batter. Thickness of the batter should be like potage soup.
2. Put oil inside cups of a takoyaki grill pan.
3. Pour batter in the cups to the full.
4. Add chopped octopus, red ginger, and green onion in each hole.
5. Grill takoyaki balls, turning with a pick.
6. When takoyaki become rounds and brown, remove them from the pan and place in a plate.
7. Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top.