Takoyaki

For the batter:--
450 g dashi stock or water
140 g plain flour
10 g cornflour
5 g skim milk
1 egg
120 g octopus pieces or chicken chopped in 2 cm
½ cup spring onion chopped
¼ pickled ginger chopped
½ cup dry breadcrumbs
For the toppings:--
SIDS HOT WORCESTER SAUCE
SIDS RASPBERRY HONEY MAYO
dried green seaweed powder
dried bonito flakes
salt
Parmesan cheese
Curry powder

Slice the octopus (or chicken) into bite-size pieces then set aside.
Combine the plain flour and cornflour in a bowl, then in a separate bowl whisk the egg. Add the egg to the dry mixture, then slowly pour in the dashi stock or water and whisk it all together. You're aiming for a thin, runny consistency here, so if it's too thick just add more water or dashi.
Heat a takoyaki pan over a medium high heat and brush oil over the entire surface. Pour the batter into the centre of the pan and keep pouring until all the wells are full and the batter covers the entire plate.

Place one piece of octopus or chicken into each well, then scatter the spring onion, ginger and tempura crumbs across the lot. When the bottom of the batter starts turning crispy, use a trusty chopstick to cut out a square shape around each takoyaki well.

Move your chopstick in an 'L' shape around the each well, then immediately push down into the well to flip the batter, forming a rough ball shape as you go. It might take a few tries, but keep going and you'll quickly get the hang of it.
Continue flipping each ball occasionally as the batter becomes crispy and golden brown on all sides. The easiest way to do this is to pierce the takoyaki ball with the chopstick and pull upwards to flip.
For The Toppings:
Place your cooked takoyaki onto serving platters and top with your favourite topping combinations.
Classic: Top with a mixture of equal amounts of SIDS HOT WORCESTER SAUCE and SIDS RASPBERRY HONEY MAYO mixed well and piped in a zigzag pattern. Dust with aonori powder and katsuoboshi (bonito flakes).
Hyuga Style: Top with mayo, aonori and a sprinkling of salt.
Masa-san's Recommendation: Top with parmesan, salt and a light dusting of curry powder.
Notes: For a crunchier texture and deep golden brown colour, add extra oil while flipping the takoyaki.
Japanese ingredients such as dashi stock, aonori seaweed powder, bonito flakes, tenkasu and Japanese-style sauces can be found at your local Asian grocery store.
You can easily make tenkasu (crispy tempura crumbs) at home, simply splatter some tempura batter in hot oil and cook until crispy. Remove from the oil and allow to drain on paper towel.