Recipe:
Dashi:
2 pieces of kombu
2 small packs (3g) of katsuobushi (bonito flakes)
1l water

Takoyaki batter:
2 eggs
200ml Dashi
175g flour or enough to reach the consistency in the video
1tbsp baking powder

Mayonnaise:
2 egg yolks
zest of 1 lemon
1/2 lemon juiced, or 30ml vinegar
black pepper
vegetable oil

Add oil slowly or the mayonnaise will split.

Takoyaki sauce:

3 Tbsp ketchup
2 Tbsp soy sauce
2 Tbsp worcestershire sauce
30g brown sugar

Takoyaki:
4 - 5 baby octopus for 18 balls
beni shoga (pickled ginger)
tenkasu
spring onion

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