200g chopped boiled octopus
cooking oil
benishoga (pickled ginger) 
chopped negi (or scallions)
tenkasu (or rice crispies)

Batter: 
450cc water
1 piece konbu (kelp)
10cm square
15g powdered katsuo-bushi (shaved dried bonito)
200g flour
2 eggs.

Sauce: 
commercial takoyaki sauce
or worcestershire sauce
or bulldog sauce
or mayonnaise (Best Foods or Hellman's), 

Direction:
Clean the konbu by wiping it lightly with a cloth. Cut the konbu into 2-centimeter-wide partial strips against the grain, but don't cut all the way to the edge. Add the water and konbu to a pot, and cook uncovered over a slow fire. Just before the water starts to boil, remove the konbu from the pot. The liquid should be a light yellowish or greenish color. Add shaved katsuobushi to the water as it starts to boil. After the liquid has been boiling a minute or two, turn off the heat. Quickly remove the  shaved katsuobushi from the liquid with a filter or strainer or cloth. Try to remove the katsuobushi while it's still floating on the surface, before it has a chance to sink. Allow the liquid to cool, then add the liquid, flour and eggs to a bowl and mix.

*** For Details about Ingredients , check your nearest Japanese Store.