Preparation

• Heat the water at least 100 °F and no more than 110 °F, then add the dashi powder and stir until it's completely dissolved. Add the eggs and soy sauce into the dashi and whisk until it's combined.
• In a bowl combine the all-purpose flour, rice flour, and baking soda. Sift the dry ingredients into the wet ingredients and whisk until there are no more lumps.
• Add the batter into a squeeze bottle if you prefer. This can make adding batter to the pan cleaner, without dripping.
• Preheat the takoyaki pan over the stove on medium heat. Brush on some vegetable oil on each dip in the pan.
• Pour the batter into each dip at about 80% of the way up—do not add too much because it will expand.
• Cook for about one or two minutes, or until the batter begins to slightly bubble. This will ensure the fillings stay in the center and don't sink to the bottom. Add a little bit of each of the fillings into each takoyaki.
• After you've filled each ball, go to the first takoyaki and use the takoyaki stick to release it from the sides to turn the ball in ¾ of the way around. Leave a little opening (about ⅛ inch) in the takoyaki so it is not completely covered. This is the opening where you will later fill in with more crispy, cooked batter.
• Pour more batter over the entire pan and into the opened spaces and continue to cook until the batter bubbles. Carefully watch the takoyaki at this time, adjusting the heat if it's burning too hot or too low.
• Use the takoyaki stick to begin to turn the takoyaki around when the batter bubbles. Use the stick to move the batter around the edges of each semi-circle and fold them into each takoyaki ball as you are turning them.
• Cook the balls until each are golden brown and crispy on the edges. All the takoyaki should measure at 200 °F internally.
• Remove the balls with the stick and top them with takoyaki sauce, sprinkle aonori, squeeze some mayonnaise, add some seaweed strips, and bonito flakes on top. Serve immediately.