Mentai Takoyaki

Prepare the dashi stock: Combine 700g water with 10g kombu and let it soak for 30 minutes. Heat gently to just before boiling, then remove the kombu. Add 15g katsuobushi, bring to a boil, then immediately turn off the heat. Let the katsuobushi settle, then strain through a fine-mesh sieve to yield 600g clear dashi stock.

In a large bowl, whisk together the 200g Takoyaki flour, 600g dashi stock, 50g Egg, and 10g Usukuchi soy sauce until a smooth batter forms. Let the batter rest for 15 minutes.

Dice the 150g boiled octopus into 1.5 cm pieces. Finely chop the 30g beni shoga and 30g scallion.