Takoyaki Balls

In a bowl, combine cake flour, baking powder, salt, pepper, and oil. Mix well and set aside.

In another bowl, whisk to combine water, egg, dashi powder, and shoyu. 

Add egg mixture to the flour mixture; mix until smooth.

Grease and brush a preheated, very hot takoyaki pan with vegetable oil. Pour batter into each cup until full.

Place a few pieces of each filling ingredient into each cup.

Allow the bottom to set and cook until golden brown, about 2 minutes; turn the balls using takoyaki picks to cook the other side. (For a crispier crust, brush more oil and heat longer.)

Transfer to a plate. Sprinkle with bonito flakes and seaweed powder, and drizzle with takoyaki sauce and Japanese mayonnaise before serving.