1 1/2 cups flour
2 teaspoon seaweed (kelp)
2 cups hot water
1/2 lbs. chopped boiled octopus
4 chopped scallions
chopped pickled ginger
oil for frying
In a bowl add the seaweed powder and hot water, this makes the Dashi stock. Let cool before using.
Mix flour, Dashi stock, and eggs.
In an oiled Takoyaki or ebleskiver pan, add some batter, place some of the filling in, and top it off with more batter.
When the edges start to brown, turn using a spoon or skewers.
Place and serve with bulldog sauce and Japanese mayonaise.