Cut the green onion into small slices and mince the pickled ginger.

Cut the boiled octopus into 2cm cubes.

In a bowl, whisk the egg, then add water and dashi powder. Mix in rice flour and baking powder until smooth.

Preheat the takoyaki pan and lightly grease with salad oil. Pour batter halfway into each mold, add octopus, green onion, and pickled ginger, then fill molds to the brim with batter.

Cook for 3–5 minutes until edges set. Push overflowed batter into the molds while rotating each takoyaki halfway. Continue cooking until golden brown and fully cooked.