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Japanese: Octopus Balls Recipe Detail
Octopus Balls
Ingredients:
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),
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.
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