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
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Canola Oil 30 ml
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Ginger, finely chopped 50 g
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Hon Mirin or Sweet Rice Wine 30 ml
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Japanese Miso Paste 30 g
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Dashi Granules 1 g
For Frying the Squid Balls
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Squid Balls 300 g
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Canola Oil 500 ml
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All Purpose Flour 160 g
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Cornstarch 20 g
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Water 120 ml
Assembly
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Bonito Flakes 30 g
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Roasted Seaweed (thin strips) 30 g
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Pickled Ginger 50 g
Preparation
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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 WaterDredging 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.
