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We here at TJP can not take credit for this recipe - it is from Doi-san of Konbu Doi.  What we do know is that it is delicious!  Naturally, you'll need a takoyaki pan for this recipe.

Serves 2

3 ½ ounces all-purpose flour
1 ⅔ cups Konbu Dashi or Dashi
1 egg
½ teaspoon salt
1 teaspoon Yugeta Shoyu organic soy sauce
¼ pound octopus, pre-cooked
1 stalk green onion, sliced thin
Some tenkasu (fried tempura bits)
Katsu Sauce, optional
Matoba Suisan Katsuobushi Flakes, to garnish

Place flour in a medium-sized mixing bowl and slowly mix in the dashi.  Break egg in a separate bowl, add salt and soy sauce and then beat with a fork.  Add egg mixture to the flour mixture.  Cut up octopus into approximately ½" cubes.

Place takoyaki pan over high heat, and when hot brush the holes with vegetable oil.  Place one piece of octopus in each hole, then fill each hole with batter.  Add green onions and Tenkasu in that order. When after a few minutes the takoyaki start to set, turn each one 180 degrees. Continue to cook until crisp, turning each one another couple of times, so that they get golden brown all over. Spoon a little Katsu sauce on them if desired and garnish with katsuobushi flakes.

Eat immediately, but, be warned, they are molten hot!

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