Octopus Balls (Takoyaki)

Whisk flour, eggs, and dashi broth into a thin batter.

Heat a takoyaki pan and grease the holes generously with oil.

Pour the batter into the holes until they are almost overflowing.

Place a piece of cooked octopus in the center of each hole.

Sprinkle with tempura scraps (tenkasu) and chopped green onions.

Rotate the balls frequently with a pick until they are perfectly round and golden brown.