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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
  • Japanese Miso Paste 30.0 g
  • Dashi Granules 1.0 g

For Frying the Squid Balls

  • Squid Balls 300.0 g
  • Canola Oil 500.0 ml
  • All Purpose Flour 160.0 g
  • Cornstarch 20.0 g
  • Water 120.0 ml


  • Bonito Flakes 30.0 g
  • Roasted Seaweed (thin strips) 30.0 g
  • Pickled Ginger 50.0 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.