Takoyaki Octopus Tempura (たこ焼きたこ天 作り方 レシピ)

4 tbsp Cold Water
4 tbsp Cake Flour or All Purpose Flour
1 tbsp Potato or Corn Starch
10g Beni Shoga, pickled ginger (0.4 oz)
½ tbsp Aonori Seaweed

Yuzu Citrus or Lemon Wedges
Parsley Leaves