Akashiyaki

Step 1: Make a large batch of chicken bone soup and keep it in stock, or use chicken stock granules.

Step 2: Combine the batter ingredients, mixing them with the cooled chicken stock. Beat the eggs well.

Step 3: Ensure the batter is smooth. If any lumps are present, pass it through a sieve to remove them. The batter should have a relatively liquid consistency.

Step 4: Cut the octopus into 1.5 cm pieces, each weighing about 4 g. Cut them larger as they will shrink during cooking, and the octopus dashi will enhance the flavor.

Step 5: Make the dipping sauce. Boil 500 ml of water, reduce heat, and add 30 g of bonito flakes. Simmer for about 10 minutes, skimming off any scum.

Step 6: After 10 minutes, strain the dashi through a sieve, squeezing out the bonito flakes well. Save the used bonito flakes to make furikake.

Step 7: Return the dashi stock to the pan. Add mirin, light-colored soy sauce, and salt. Bring to a boil to complete the dipping sauce.

Step 8: Heat up a takoyaki maker, generously oiling it. Set the heat fairly high.

Step 9: Pour a generous amount of batter onto the griddle, add octopus pieces, and mix well before adding additional ingredients. Keep the heat relatively high.

Step 10: After a while, turn each ball over carefully using chopsticks. Be gentle to avoid crushing the soft balls.

Step 11: Warm up the dashi stock beforehand.

Step 12: Add green onion and mitsuba to the dashi, and it's done!