Takoyaki (Japanese fried octopus balls) | Acquired Taste EP. 23

Recipe:
Dashi:
2 pieces of kombu
2 small packs (3g) of katsuobushi (bonito flakes)
1l water
Takoyaki batter:
2 eggs
200ml Dashi
175g flour or enough to reach the consistency in the video
1tbsp baking powder
Mayonnaise:
2 egg yolks
zest of 1 lemon
1/2 lemon juiced, or 30ml vinegar
black pepper
vegetable oil
Add oil slowly or the mayonnaise will split.
Takoyaki sauce:
3 Tbsp ketchup
2 Tbsp soy sauce
2 Tbsp worcestershire sauce
30g brown sugar
Takoyaki:
4 - 5 baby octopus for 18 balls
beni shoga (pickled ginger)
tenkasu
spring onion