Special Tools - TAKOYAKI Fry Pan/Griddle, frying "pick", and oil brush
1 C flour
1 beaten egg
1 C water
pinch of salt
Cut Octopus tentacles into 1 inch long strips -or chopped - set aside.
Red pickled Ginger
Katsuo - Shaved Bonita or Powder form
Green seaweed powder
TAKOYAKI sauce or TONKATSU (Thick Japanese Worcestershire sauce)
Mix flour and beaten egg a bit, then add 1/8 C of water. Mix. Then, add another 1/8 C of water. Mix, then, add 1/4 C of water, MIX. and repeat. Until the batter is thin, but not watery, nor thick.
Heat the pre-seasoned TAKOYAKI fry pan/griddle. If this is the first time ever using it, oil it well with the dedicated oil brush.
Tester: If this is the first time the TAKOYAKI griddle is being used - be aware of the Murphy's law. The first batch will most likely get stuck to the grill. Be ready to experiment and throw away the first batch or enjoy it just the same.
Add the batter full in each section of the TAKOYAKI fry pan. Add ingredients to the center of each section. Cook until the side of each section appear translucent. Use the Pick to flip the ball over. Tuck all the dough under. Cook for 1:30 min to 2 min, depending on your stove's heat power. Take one out and check for doneness.
Your flipping skills will improve after the tenth flip, and they will turn out just great.