Shichimi togarashi (Japanese seven spice), as needed
Lemon, as needed
Marinade
3 Tbsp Kikkoman Concentrated Hontsuyu
3 Tbsp Water
1 Tbsp Kimchi base
Batter:
1 Egg
2 Tbsp Ajishima Furikake (Nori Komi or your favorite flavor)
2 Tbsp WelPac Potato starch (katakuriko)
2 Tbsp Cake flour
Directions
Thaw the frozen octopus and cut it into large pieces.
Cut the broccoli into small florets.
Combine the mariande ingredients along with the cut octopus and broccoli pieces in a storage bag or container. Lightly massage and let it sit in the refrigerator for 10-20 minutes (30 minutes if time allows).
In a bowl, mix the batter ingredients.
Drain the excess moisture from the marinated octopus and broccoli pieces, pat dry with paper towel, then coat it with the batter
Heat the frying oil to 170°C (338°F), add 2, and fry for about 2 minutes, turning it several times. Remove from the pot and drain the oil.
Arrange in a serving dish, garnish with shiso leaves, and serve with a side dish of mayonnaise, shichimi togarashi, and lemon.
