Slice the carrot into 5mm thick pieces and cut into flower shapes. Trim the root of the shimeji mushrooms and separate them into four large clusters. Julienne the ginger.

Chop the octopus roughly. Wrap the tofu in paper towels, place it on a microwave-safe plate, and heat it in the microwave at 600W for 2 minutes. Let it cool.

In a bowl, combine the takoyaki dumpling ingredients and knead until sticky. Divide into six portions and shape into balls.

Boil water in a pot, turn off the heat, and add katsuobushi. Let it sink, then strain through a sieve to prepare the broth.

In another pot, bring the broth to a boil. Add the carrot and shimeji mushrooms, cover, and simmer on low heat for 3 minutes. Remove the vegetables and bring the broth to a gentle boil again. Add the ginger and takoyaki dumplings, cooking for 8 minutes while flipping occasionally. Remove the dumplings.

Add salt, soy sauce, and mirin to the broth. Bring to a gentle boil and stir in the thickening mixture until the sauce thickens.