1. **Batter Preparation:** In large bowl, combine takoyaki flour, dashi, and eggs. Whisk until smooth, let rest 15 minutes in refrigerator. [CRITICAL: Resting allows flour to hydrate – improves texture] [PREP: Cut octopus into 1.5cm cubes, finely chop green onions] 2. **Pan Heating:** Heat takoyaki pan over medium-high (180°C/350°F) until water droplets sizzle. Brush each depression generously with oil. [TECHNIQUE: Use paper towel soaked in oil to evenly coat] 3. **Filling & Turning:** Fill each hole 80% with batter. Add 1 octopus piece, some tenkasu, ginger, green onions to each. Cook 2 minutes until edges set. Use takoyaki picks to turn each ball 90°, add more batter to fill gaps. Continue turning every 1.5 minutes until spherical and golden brown (total 6-8 minutes). [CRITICAL: First turn at exactly 2 minutes – too early breaks structure] 4. **Serving:** Remove from pan, brush with takoyaki sauce, drizzle Japanese mayo, sprinkle katsuobushi and aonori. [SERVE: Immediately while hot and crispy outside, creamy inside. STORE: Not recommended – best fresh.]Note: 4 Balls