Japanese Tori Takoyaki | Street Food Balls with Chicken

Pat the boneless chicken thighs dry and cut into approx. 1 cm cubes. In a small bowl, mix with half of the soy sauce (15 ml) and leave to marinate briefly. Wash, trim, and finely slice the spring onions. Peel the ginger and chop or grate it very finely.

Crack the eggs into a mixing bowl and whisk with the cold dashi broth and the remaining soy sauce (15 ml). Mix the plain wheat flour with the baking powder, then gradually whisk into the liquid until a thin, lump-free batter forms. Let the batter rest for approx. 15 minutes.

For the aromatic glaze, stir the tomato ketchup, Worcestershire sauce, and runny honey in a small bowl until smooth and set aside until serving.