gyuyaki steak balls

Cubed Ribeye cap battered in a traditional batter consisting of flour, pickled ginger, green onion, tempura scraps (optional). Deep fried until golden and topped drizzle of mayo, takoyaki sauce, and nori. The following recipe is scaled for 24 servings.


Items needed

  • 12 Cups Rib Cap
  • 18 Cups Takoyaki Flour Mix
  • 2 1/4 Cups Red Pickled Ginger
  • 12 Cups Green onion, sliced thin on a bias
  • 4 Tablespoons Kosher salt
  • 2 1/4 Cups Mayonnaise for garnish
  • 1 1/2 Cups Tokoyaki Sauce
  • 3/4 Cups Nori Flakes

  • Deep Fryer, 2 ounce scoop


  1. In a heated pan, sear beef cubes until brown and internal temperature is 145˚F.
  2. In a large bowl, fold takoyaki batter, chopped ginger, sliced green onion, and beef, until incorporated.
  3. Using 2oz scoop, scoop mix into deep fryer and fry at 350˚F for ~5 minutes, until golden brown and internal temperature is 155˚F. Make sure each scoop has at least one cube of beef.
  4. Place on resting rack under a heat lamp.
  5. To plate, place 5 balls into a shallow bowl, drizzle mayo and takoyaki sauce on top, garnish with nori flakes and green onion.
Note: Gyuyaki steak balls can be par-fried, IQF, then flash fried from frozen to finish cooking. Fry times from IQF will vary from original procedure.