Start by whisking the eggs in a large bowl, and then add cold water, along with the dashi granules and soy sauce. Gradually incorporate the flour and salt, ensuring the mixture becomes smooth and free of lumps. Set the batter aside. Preheat your takoyaki pan and coat each cavity generously with oil using a brush or a paper towel.

Once the pan is hot enough, pour the batter into each compartment until filled to the top. It’s perfectly fine if the batter spills over a bit. Now, sprinkle the sliced green onions, octopus cubes, tempura bits, pickled ginger, and cheese if desired into the batter-filled sections.

Allow the bottom layer of the takoyaki to cook through. Once you notice the base firming up, take a skewer and carefully flip each ball 90 degrees. If they don’t turn easily, give them a little more time to cook before trying again. You can add extra batter if needed to form full balls. Continue cooking, turning another 90 degrees after a minute or so, until the takoyaki is golden brown and crisps up on the outside.

It will take approximately 10 to 15 minutes for each batch to be fully cooked, depending on your preference for crispiness. When they’re ready, transfer the takoyaki onto a serving plate. Drizzle them with Japanese mayonnaise and takoyaki sauce, and sprinkle with generous amounts of bonito flakes and aonori. Serve hot, and enjoy carefully as the center will be very hot!