📖 Instructions

1. First thing's first: prepare your mise en place! Chop your mushrooms into small, roughly 1/4-inch pieces. Finely chop the green onions. Measure out all your ingredients, ensuring you have everything ready to go before you start mixing. This avoids any mid-recipe scrambling!
2. Next up, let's make the batter. In your large mixing bowl, whisk together the flour, dashi, egg, and salt until just combined. Don't overmix, or you'll end up with tough takoyaki. The batter should be smooth but slightly lumpy. Set it aside.
3. Now, heat your takoyaki pan over medium heat. Lightly brush the molds with oil, ensuring every little nook and cranny is coated. This prevents sticking. Trust me, this step is key!
4. Once the pan is hot enough (a drop of water should sizzle immediately), carefully pour a spoonful of batter into each mold, filling them about halfway. Don't overfill, or they'll overflow when you add the ingredients.
5. Quickly add a few pieces of mushroom mixture to each mold. Don't pack them in; let them spread a little. Sprinkle a tiny pinch of green onions on top.
6. Using two small spatulas or a special takoyaki pick (if you have one), gently turn the takoyaki balls every 15-20 seconds, rotating them so they cook evenly. This is where a bit of patience (and some nimble fingers) comes into play. If you notice a takoyaki is sticking, add a few drops of oil around it.
7. Cook for about 8-10 minutes, or until the takoyaki are golden brown and cooked through. The inside should be soft and cooked but not overdone.
8. Once cooked, carefully remove the takoyaki from the pan using tongs and place them on a plate. Serve immediately with your favorite takoyaki sauce, mayonnaise, and a sprinkle of dried bonito flakes and aonori (dried seaweed flakes), if desired. Enjoy the delightful explosion of umami flavors!