Octopus stuffed takoyaki

(appetizer from Japan)

Ingredients:
flour — 200 g
chicken egg — 1 pc.
soy sauce — 2 tbsp
baking powder — 1 tsp.
broth cube or dassi powder — 2 g
water — 800 ml
octopus — 150 g
green onion — 30 g
pickled ginger — 10 g
thick soy sauce — 1 tbsp. l.

Preparation:
Sift flour into a bowl, add egg, soy sauce, baking powder and a little stock cube. Mix well.
Gradually pour in cold water. The dough should be even thinner in density than for pancakes. Put the finished dough in the refrigerator for 20 minutes. 

Cut the octopus into small pieces. Cut the green onion into small strips, and cut the ginger into smaller pieces. 

Lubricate all the recesses with vegetable oil. Fill them with 2/3 of the dough.
Put a piece of octopus in each recess. Next, put the pieces of pickled ginger in the molds. 

Sprinkle everything abundantly with green onions. 
Place the mold in a preheated 200 degree oven for 10 minutes. 

During this time, the dough will set a little, and it can be rotated by 90 degrees using a knitting needle, toothpick or chopsticks. 

Fill the resulting space in the mold with the dough and put the mold back in the oven for 5 minutes. 

Take out the mold again and do the same procedure. 

Bake the takoyaki until golden brown.
Put the finished takoyaki on a platter, pour very thick soy sauce, sprinkle with green onions and serve. 
Takoyaki is cooked in a special electric frying pan, or in a special form with semicircular recesses. 

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