1 Clean baby octopuses or squids by peeling off the outer layer of skin under cold running water.
2 Combine the sake and soy sauce in a bowl and coat the octopuses in the mixture. Set aside to marinate in a cool place for 2 hours, or overnight in the refrigerator.
3 To make the Sauce, combine the Worcestershire sauce, tomato ketchup and lemon juice in a small serving bowl, and set aside.
4 Drain the octopuses and dredge each piece in flour.
5 Heat oil to 160˚C (325˚F) and cook 4 to 6 pieces at a time for about 2 minutes, or until crispy. Drain on a wire rack and repeat until all the octopuses are cooked.