Squid Balls with Miso Ginger Glaze
Serve these squid balls with a unique Asian glaze as pairing for cold beer!
Ingredients
Squid Balls with Miso Ginger Glaze
Calculate the cost of this dish here:
Number of servings
−
+
Price of the dish on the menu
Total cost of the ingredients
₱14.46
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Sauce Preparation
Canola Oil
/ml
20.0 ml
0%
Ginger
/g
50.0 g
0%
Dashi Granules
/g
4.0 g
0%
Miso paste
/g
30.0 g
0%
Wet Batter Preparation
All Purpose Flour
/g
150.0 g
0%
Cornstarch
/g
15.0 g
0%
Water
/ml
250.0 ml
0%
Dry Batter Preparation
Knorr Rostip Chicken Seasoning Powder 1kg
/g
5.0 g
0%
298
Squid Balls Preparation
high-quality squid balls
/pc
27.0 pc
0%
Oil (for deep frying)
/g
0.0 g
0%
Garnish Presentation
Kastuboshi bonito flakes
/g
30.0 g
0%
Nori flakes
/g
30.0 g
0%
Toasted white sesame seeds
/g
10.0 g
0%
Black Sesame Seeds, toasted
/g
10.0 g
0%
Spring Onions, finely chopped
/g
40.0 g
0%
Ingredient name
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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.
Sauce Preparation
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Canola Oil 20.0 ml
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Ginger 50.0 g
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Dashi Granules 4.0 g
-
Miso paste 30.0 g
Wet Batter Preparation
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All Purpose Flour 150.0 g
-
Cornstarch 15.0 g
-
Water 250.0 ml
Dry Batter Preparation
Squid Balls Preparation
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high-quality squid balls 27.0 pc
-
Oil (for deep frying)
Garnish Presentation
-
Kastuboshi bonito flakes 30.0 g
-
Nori flakes 30.0 g
-
Toasted white sesame seeds 10.0 g
-
Black Sesame Seeds, toasted 10.0 g
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Spring Onions, finely chopped 40.0 g
Preparation
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Sauce Preparation
- In a pot, heat the canola oil and saute the ginger until fragrant
- Pour the Knorr Rock Sugar Honey Sauce in and let it simmer
- Add the mirin, dashi flakes, and miso paste
- Mix well and simmer for another 3 minutes
- Set aside
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Wet Batter Preparation
- Combine flour, cornstarch, and water in a bowl and whisk together until it becomes a smooth batter
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Dry Batter Preparation
- Combine flour, cornstarch, and Knorr Rostip Chicken Seasoning Powder in a non-reactive bowl
- Set this bowl beside the one with the dry batter
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Squid Balls Preparation
- Dip the squid balls in the wet batter, then dredge them in the dry batter
- Deep-fry the battered squid balls in hot oil
- Dip each squid ball into the sauce
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Garnish Presentation
- In a bowl, combine the bonito, nori, and sesame seeds
- Dip each glazed squid ball into this mixture
- Sprinkle with spring onions and serve
