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Honey Miso Glaze

  • Canola Oil 30.0 ml
  • Ginger, finely chopped 50.0 g
  • Hon Mirin or Sweet Rice Wine 30.0 ml
  • Knorr Rock Sugar Honey Sauce 3kg 200.0 ml
  • Japanese Miso Paste 30.0 g
  • Dashi Granules 1.0 g

For Frying the Squid Balls


Level up this favourite Filipino dish with the inspiration of a traditional Japanese snack—Takoyaki!



  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.