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Sauce Preparation

  • Canola Oil 20.0 ml
  • Ginger 50.0 g
  • Dashi Granules 4.0 g
  • Miso paste 30.0 g

Wet Batter Preparation

  • All Purpose Flour 150.0 g
  • Cornstarch 15.0 g
  • Water 250.0 ml

Dry Batter Preparation

Squid Balls Preparation

  • 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
  • Spring Onions, finely chopped 40.0 g
  1. 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
  2. Wet Batter Preparation

    • Combine flour, cornstarch, and water in a bowl and whisk together until it becomes a smooth batter
  3. 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
  4. 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
  5. 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