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Mix the batter ingredients together with a whisk until the flour is completely incorporated. Put in the additions and mix. Make a boiled egg, crush finely and combine with mayonnaise to make an egg sauce. Heat the takoyaki maker to 250 C. Oil generously and add batter to overflowing to each indentation. Put a piece of octopus in each indentation and sprinkle with the sakura shrimp and squid tempura bits. When the bottom is cooked, push the overflowed batter into the wells. Turn the balls over. When the takoyaki balls are evenly browned, they're done. You can use Chinese cabbage instead of regular cabbage. Be sure to squeeze out any excess moisture after chopping it up.
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Half-sphere cast iron pan for takoyaki octopus balls
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sprouting guide — grow sprouts at home, recipes, nutrition
Record your recipes and experiments — organized cooking journal
Crushed nut-spice blend — dip bread in olive oil then dukkah