Takoyaki - Fried Octopus Balls

Takoyaki (Fried Octopus Balls)

Batter

Ingredients Quantity

AP Flour 400 g

Whole eggs 4 each

Water Filtered 900 g

Kombu seaweed powder 10g

Mentaiko See Chef

Combine ingredients to form a batter. Add Octopus, scallionsSauce

Worcestershire sauce 3 Tbsp.

Sugar ¾ Cup

Soy sauce, light ¾ Cup

Ketchup ¾ Cup

Hot mustard 3 Tbsp.

Allspice, ground 1/2 tsp

, and pickled ginger

Sauce

Worcestershire sauce 3 Tbsp.

Sugar ¾ Cup

Soy sauce, light ¾ Cup

Ketchup ¾ Cup

Hot mustard 3 Tbsp.

Allspice, ground 1/2 tsp

Filling:

Cooked octopus, chopped into small dice 100g

Scallions , thin julienne on bias 1 bunch

Pickled Ginger, well drained, chopped 2 Tbsp.

Topping:

Mentaiko Mayonnaise See Chef

Kombu powder As needed (1-2 Tbsp)

Bonito Flake As needed (1-2g)