Otafuku Okonomiyaki Takoyaki Flour 180g 日本御好燒章魚燒粉

For Okonomiyaki (Makes 1 piece):

1. Prepare Batter: In a bowl, stir 30g of flour, 50ml of water, and 1 egg until smooth.

2. Add Fillings: Mix in approximately 150g of shredded cabbage and your choice of protein (bacon, seafood).

3. Cook: Heat a pan to medium heat with a little oil. Pour the batter into a circle (~1cm thick).

4. Flip: Cook for about 5 minutes per side until golden brown.

5. Serve: Top with Otafuku Okonomi Sauce, Japanese mayonnaise, bonito flakes, and aonori (seaweed). 

For Takoyaki (Makes ~40 pieces): 

1. Prepare Batter: Combine the full 180g of flour with 600ml of water and 2 eggs; whisk until no lumps remain.

2. Heat Pan: Preheat a Takoyaki maker and grease the molds well with oil.

3. Pour and Fill: Fill holes halfway with batter, add a piece of octopus (or substitute), spring onions, and ginger. Fill to the brim with more batter.

4. Turn: Once the bottom sets, use a skewer to rotate each ball 90-180 degrees.

5. Finish: Continue rotating until golden brown and round. Serve with takoyaki sauce and toppings.