Takoyaki - Octopus Balls

THE ULTIMATE TAKOYAKI

Ingredients:

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

[Batter]:

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

Sauce (any available)

• takoyaki sauce or worcestershire sauce or bulldog sauce
• Japanese mayo
  

Cooking time: 10-20 minutes