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Squid Balls in Honey Miso Glaze
Level up this favourite Filipino dish with the inspiration of a traditional Japanese snack—Takoyaki!
Ingredients
Squid Balls in Honey Miso Glaze
Calculate the cost of this dish here:
Number of servings
−
+
Price of the dish on the menu
Total cost of the ingredients
₱1378.65
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Honey Miso Glaze
Canola Oil
/ml
30.0 ml
0%
Ginger, finely chopped
/g
50.0 g
0%
Hon Mirin or Sweet Rice Wine
/ml
30.0 ml
0%
Knorr Rock Sugar Honey Sauce 3kg
/ml
200.0 ml
0%
Japanese Miso Paste
/g
30.0 g
0%
Dashi Granules
/g
1.0 g
0%
For Frying the Squid Balls
Squid Balls
/g
300.0 g
0%
Canola Oil
/ml
500.0 ml
0%
All Purpose Flour
/g
160.0 g
0%
Cornstarch
/g
20.0 g
0%
Water
/ml
120.0 ml
0%
Knorr Chicken Powder 1kg
/g
2.0 g
0%
Assembly
Lady's Choice Real Mayonnaise 5.5L
/ml
100.0 ml
0%
1344
Bonito Flakes
/g
30.0 g
0%
Roasted Seaweed (thin strips)
/g
30.0 g
0%
Pickled Ginger
/g
50.0 g
0%
Ingredient name
/
Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
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
-
Squid Balls 300.0 g
-
Canola Oil 500.0 ml
-
All Purpose Flour 160.0 g
-
Cornstarch 20.0 g
-
Water 120.0 ml
Assembly
-
Bonito Flakes 30.0 g
-
Roasted Seaweed (thin strips) 30.0 g
-
Pickled Ginger 50.0 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.
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.
