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You want the outside to cook quickly, but not burn.  A takoyaki pan is a metal pan that resembles a muffin tin. It has small round holes for each piece of takoyaki. If you don't have a takoyaki pan, a mini muffin tin will suffice. Generously brush the takoyaki pan with oil. Use a pasty brush to do this. Be careful when working with oil over a hot pan. Don't forget to oil the ridges in between the small bowls in the pan. Fill the holes with the batter completely.  It is ok for the batter to overflow slightly. To make this easier, use a measuring cup with a handle to pour the batter. This will also help with spilling and mess. Do this by putting 3 pieces of octopus into each takoyaki.  Sprinkle on 1/2 cup of chopped green onion. After that, sprinkle on the tenkasu and powdered katsuobushi. The takoyaki will now need to brown. If you like red ginger, you can also about 2 tablespoons of Beni shōga to the batter. During this time, the base of the takoyaki will brown.  Don't turn or disturb the takoyaki during these three minutes. Let the takoyaki cook until the timer goes off. Afterwards, you will flip the takoyaki. Use long skewers to do this by cutting and scraping the batter between each takoyaki.  Turn each piece 180 degrees so that the cooked portion on the bottom of the each ball faces upwards. Stuff the edges as you turn them so the ball ends up a nice rounded shape. To stuff the edges, push any pieces of takoyaki that are sticking up under the edge of each hole. Use the skewers to do this so you don't get burnt. During this time, turn the balls constantly.  This will make sure the takoyaki cook evenly. The takoyaki should be golden brown on all sides when cooked. When the 4 minute timer goes off, it is time to plate the takoyaki. Use the skewers to do this as they will be very hot. You will now add the sauces.  Pour takoyaki sauce and spicy Japanese mayonnaise over them. Sprinkle dried seaweed and some katsuobushi flakes on top. Serve immediately, but be careful as the takoyaki will be very hot inside.
Heat the takoyaki pan on medium high heat. Wait until you see smoke rising from the pan before adding the batter. Add the octopus, green onion, tenkatsu and powdered katsuobushi to the takoyaki. Set a three minute timer. Break the connected batter between each bowl after the timer goes off. Set a timer for 4 minutes. Transfer the takoyaki to a plate.