To begin, prepare the batter. In a large bowl, mix the flour, baking powder, and salt. Gradually whisk in the dashi stock and beaten egg until smooth. Aim for a thin, runny consistency similar to pancake batter. This ensures the takoyaki will be light and crisp on the outside while creamy inside.

Heat your takoyaki pan over medium heat and lightly grease each mould with a small amount of oil. Make sure the pan is hot but not smoking. The even heat is key to achieving the perfect texture for the takoyaki balls.

Once the pan is ready, pour the batter into each mould, filling them about 3/4 full. The batter should overflow slightly to form the rounded shape of the takoyaki.

Immediately place one piece of octopus into the centre of each batter filled mould. Add a sprinkle of pickled ginger, tenkasu, and green onions on top of the octopus in each mould. These fillings create a nice balance of flavors and textures inside the takoyaki.

As the batter starts to cook, use a small skewer or chopstick to gently turn the takoyaki halfway, allowing the uncooked batter to fill in and create a round shape. Let the takoyaki cook for another 2-3 minutes before turning them completely to ensure even browning on all sides.

Continue turning the takoyaki every 1-2 minutes, allowing them to cook evenly. The balls should be golden brown and crispy on the outside after about 7-10 minutes of cooking in total. Ensure the inside is creamy but fully cooked.

Once the takoyaki are perfectly cooked, carefully remove them from the pan using the skewer or a small spatula and transfer them to a serving plate. You can use a paper towel to blot any excess oil.

Drizzle the takoyaki with takoyaki sauce and Japanese mayonnaise in a crisscross pattern for the traditional presentation. Garnish with aonori and bonito flakes, which will dance lightly from the heat of the takoyaki. Serve immediately while still hot and enjoy these delicious, savoury bites with family or friends!