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Honey Miso Glaze

  • Canola Oil 30 ml
  • Ginger, finely chopped 50 g
  • Hon Mirin or Sweet Rice Wine 30 ml
  • Japanese Miso Paste 30 g
  • Dashi Granules 1 g

For Frying the Squid Balls

  • Squid Balls 300 g
  • Canola Oil 500 ml
  • All Purpose Flour 160 g
  • Cornstarch 20 g
  • Water 120 ml


  • Bonito Flakes 30 g
  • Roasted Seaweed (thin strips) 30 g
  • Pickled Ginger 50 g
  1. Honey Miso Glaze

    • Heat the oil in a sauce pot.
    • Sweat ginger until fragrant then add the mirin.
    • Add the rest of the ingredients for the glaze then bring to a boil.
    • Simmer until it thickens.
    • Set aside until ready to use.
  2. For Frying the Squid Balls

    • Dip the squid balls in the wet batter mixture then dredge in the dry flour mixture.
    • Deep fry until cooked and golden brown.
    • Dip in the prepared sauce glaze.

    Wet Batter Dip: 80 g All Purpose Flour 10 g Cornstarch 120 ml Water

    Dredging Flour: 80 g All Purpose Flour 10 g Cornstarch 2 g Knorr Chicken Powder 1kg

  3. Assembly

    • Arrange the squid balls on a serving plate.
    • Drizzle with Lady's Choice Real Mayonnaise on top then garnish with bonito flakes, roasted seaweed and pickled ginger.