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Tartar Takoyaki with Jongga Korean-Inspired Pickles

Name: Tartar Takoyaki
Yield: 25 pieces
Ingredients: 4 oz Otafuku Takoyaki Flour; 2 eggs; 360 ml water; 4 oz boiled octopus, cut into bite-sized pieces; 1 oz green onion, chopped; Jongga Korean-Inspired Pickles, chopped; Benishoga (pickled ginger), as needed; Otafuku Premium Tenkasu (Tempura Crisps), as needed; Mayonnaise; Otafuku Takoyaki Sauce; Dried seaweed flakes (aonori), for topping; Otafuku Takoyaki Pan

Tartar Takoyaki with Jongga Korean-Inspired Pickles

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