Takosen

To prepare dashi stock, add Water and Kombu to a pot and let steep for 30 minutes. Heat the pot over medium heat until just before boiling, then remove the Kombu. Bring the Water to a boil, remove from heat, add Katsuobushi, and let steep for 5 minutes. Strain the Dashi stock through a fine-mesh sieve, discarding the Katsuobushi.

In a large bowl, whisk together All-purpose flour, Dashi stock, Large egg, and Usukuchi soy sauce until the batter is smooth and free of lumps.

Dice the Cooked octopus into small, bite-sized pieces. Finely chop the Tenkasu, Beni shoga, and Green onion.