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Beat an egg and add salt, soy, sugar and milk and continue beating.

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Add the dashi broth and beat a little more.

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Mix the flour and yeast and sift it over the beaten egg, mix well and let it cool in the fridge.

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Cut the octopus into small pieces.

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Prepare the takoyaki sauce. Mix tomato sauce and tonkatsu sauce and add honey.

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Toast the dried shrimp and mash with your fingers.

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Brush the takoyaki pan with oil and add the dough to cover half the hole.

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Put the octopus pieces, tempura crumbs, dried shrimp, minced ginger, and cover the rest of the pan with the dough and put a little chopped leek.

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Use two wooden toothpicks we separate the dough and turn all the takoyaki half

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Make a complete turn and we turn them checking that they do not burn us

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When they are golden and hard on the outside, we can take them out.
Top with the sauce and sprinkle with aonori and katsuobush

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do not let cool it is recommended to eat immediately

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DO NOT LET THE TAKOYAKI COOL