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 effectively 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 gap halfway with the batter. Place a piece of octopus in the center of each gap, then prime with green onions, ginger, and tempura flakes. Cover with extra batter (it’s okay if it overflows a bit) and cook for 2 minutes, till starting to turn golden brown. Use 2 takoyaki turners or chopsticks to show the takoyaki ¾ of the best way and cook for two minutes extra, till the other facet is starting to turn golden brown. Proceed rotating and cooking the takoyaki until evenly golden brown on all sides. Drizzle the remaining tablespoon of vegetable oil over the takoyaki, flip over completely, and cook for 1 minute more on each aspect, till crispy and golden brown.