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Pre-cooked octopus tentacles

1 Cup All Purpose Flour

1 Cup Rice Flour

1 packet Dashi Soup Powder

2 Green Onions thinly sliced

2 Tbsp pickled ginger finely chopped

He added cood quantity of tenkasu (cooked tempura bits)

Japanese Lager Beer (feel out how much to use)

Kewpie Mayo

Takoyaki Sauce

Aonori (Seaweed Flakes)

Bonito Flakes

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1. Skewer the octopus tentacles on thick wooden skewers

2. Bring a pot of oil (big enough to fit the full octopus skewer) to 350F

3. Mix all the dry ingredients of the batter together in a bowl (flour, dashi powder, green onions, pickled ginger)

4. Whisk in the beer until you reach a consistency where the batter hangs on the whisk for a bit when you lift it out of the bowl but slowly runs off.

5. Transfer batter to a tall and skinny container. It should be tall enough to fit the whole octopus tentacle when dunked. Pour in only enough batter to bring it ¾ of the way to the top, otherwise it will overflow when you dunk the tentacle.

6. Dunk the octopus into the batter and drop it directly into the hot oil.

7. Fry until crispy and golden brown. The octopus is already cooked so all you need to do here is set the crispy exterior and warm the octopus throughout.

8. Once the Octopus corn dog thingy is fully cooked remove from the oil and cool on a wire rack.

9. Top with a drizzle of kewpie mayo, then a drizzle of takoyaki sauce, then finish with a sprinkle a bit of seaweed and bonito flakes.

Could also be cooked as nugget size and no skewering.