Beat the eggs and add the water and instant dashi
Add the egg-water-dashi mixture to the flour and salt and mix well
Heat up your pan and oil the individual compartments with a oil brush or use a paper towel dipped in oil (æbleskiver pan also works, poffertjes pan is not deep enough)
When the pan is hot, pour the batter into the individual compartments up to the top
Add green onions, octopus cubes (2 pieces), tempura bits, ginger (beni shoga), and shredded cheese
After a while, the bottom of the takoyaki will be cooked through, at this point, you can use a skewer or two to turn them over 90 degrees, If you can’t turn the takoyaki easily, it probably needs to cook for a bit longer
If needed, add a bit more batter to the balls to fill them up
Let cook for a minute or so and then do another 90 degree turn
The takoyaki are done when they’re lightly brown and crispy on the outside and they turn easily in their holes, mine took over 20 minutes to cook and they were still not fully cooked
To serve, place the takoyaki on a plate and drizzle with Japanese mayonnaise and takoyaki sauce, genrously sprinkle on the bonito flakes and aonori
Insides are hot, be careful not to burn yourself