Squid Balls with Miso Ginger Glaze
Serve these squid balls with a unique Asian glaze as pairing for cold beer!
Ingredients
Sauce Preparation
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Canola Oil 20 ml
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Ginger 50 g
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Dashi Granules 4 g
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Miso paste 30 g
Wet Batter Preparation
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All Purpose Flour 150 g
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Cornstarch 15 g
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Water 250 ml
Dry Batter Preparation
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All Purpose Flour 150 g
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Cornstarch 15 g
Squid Balls Preparation
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high-quality squid balls 27 pc
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Oil (for deep frying)
Garnish Presentation
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Kastuboshi bonito flakes 30 g
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Nori flakes 30 g
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Toasted white sesame seeds 10 g
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Black Sesame Seeds, toasted 10 g
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Spring Onions, finely chopped 40 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
