Takoyaki

Take a large bowl, sift flour, add baking powder, mix, beat egg on top, add dashi powder (if not, then do not need it). Stir, pour in soy sauce, stir.
Add cold water gradually, in small portions, kneading the dough. It may require less water - the dough on takoyaki is similar to pancake, even slightly thinner.
Put the dough in the refrigerator and do the filling.
Peel the octopus, cut the meat into cubes. Finely chop the green onion and pickled ginger.
Lubricate the oven with vegetable oil and warm it up. Fill each recess with dough almost to the top. Put the filling on top of the dough: pieces of octopus, ginger, onion. Pour the dough so that it covers the entire pan.
Now, using a wooden stick, we form balls, as if picking up the spilled dough with it and wrapping it in a ball.
Expand each "ball" with a stick by 90 degrees. Pour the dough into the void and turn the ball around again so that the upper part is at the bottom. That is, in the end you should get a completely round takoyaki.
Fry them until golden brown all over the surface. You need to turn them over with a stick.
Put ready-made takoyaki on a dish, pour soy sauce (you need a thick, special one). Sprinkle with chopped onion and serve.
Bon appetit!