Japanese Octopus Balls in 20 Minutes

Instructions:

1. Combine the flour, dashi, eggs, soy sauce, and salt. Whisk until the mixture is completely smooth and no lumps remain.
2. Heat the takoyaki pan over medium-high heat and generously oil the molds. Pour the batter until it reaches the brim.
3. Drop one piece of octopus, a pinch of tempura bits, ginger, and green onion into each hole. Let the edges set until they start to sizzle and turn golden.
4. Using picks, slice through the batter between the molds, push the edges toward the center, and rotate each ball 90 degrees.
5. Continue rotating every 2 minutes, adding a tiny splash of batter to any gaps, until the balls are perfectly round and mahogany-colored.
6. Transfer the balls to a plate. Brush with takoyaki sauce, drizzle with Kewpie mayo, and sprinkle with Aonori and bonito flakes.