Squid Balls in Honey Miso Glaze
Level up this favourite Filipino dish with the inspiration of a traditional Japanese snack—Takoyaki!
Ingredients
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
Assembly
-
Bonito Flakes 30 g
-
Roasted Seaweed (thin strips) 30 g
-
Pickled Ginger 50 g
Preparation
-
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.
-
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
-
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.
