Mix the batter ingredients together with a whisk until the flour is completely incorporated. Put in the additions and mix. Make a boiled egg, crush finely and combine with mayonnaise to make an egg sauce.
Heat the takoyaki maker to 250 °C. Oil generously and add batter to overflowing to each indentation. Put a piece of octopus in each indentation and sprinkle with the sakura shrimp and squid tempura bits.
When the bottom is cooked, push the overflowed batter into the wells. Turn the balls over. When the takoyaki balls are evenly browned, they're done.
You can use Chinese cabbage instead of regular cabbage. Be sure to squeeze out any excess moisture after chopping it up.
Story Behind this Recipe
I wanted to give my children nutritious takoyaki and came up with this recipe.
If you use milk in the batter it becomes rather sweet, so that even if you add green onion or Chinese chives you won't taste their bitterness. If you pour a little oil over the takoyaki at the end, the surface will become very crispy. You can use chopped up wiener sausages, pork, or crabstick instead of the octopus. Chop the octopus very finely if you're giving the takoyaki to small children.