Ingredients
squid (easier to get in the US)
octopus (boiled and chopped up)
green onions
eggs, flour, water, dashi powder

Make the batter - for 30 takoyaki, we used 1 2/3 cup flour, 2 1/2 cup water, 2 eggs, dashi powder
Heat the takoyaki plate; put some oil in one of the holes and use a paper towel to spread it in all of the holes
Pour batter, fill the holes only halfway
Drop in one piece of squid or octopus and some green onions (do this fast!)
Pour batter to overflow the holes
Use a barbecue skewer or tooth pick to separate the holes and push some of the batter into the holes
Not shown - as it cooks, turn the takoyaki in the hole several times so that it becomes a nice ball
Finished!