Japanese
Japanese Octopus Balls
Osaka's favourite street food. Crispy-edged, molten-centred octopus balls loaded with bonito flakes in the batter, filled with tender octopus (or a budget-friendly sausage swap) and carrot, then finished with a sweet-savoury sauce, Japanese mayo and a flurry of bonito flakes on top.
Kombu Dashi
More ingredients
More ingredients
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Make the kombu dashi
Soak the kombu in the water for at least 30 minutes, or overnight in the fridge for a deeper flavour. Gently heat until just below boiling, then remove the kombu before it boils. Set the dashi aside to cool; you'll use it in both the sauce and the batter.
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