Takoyaki, or octopus balls, is one of Japan’s most well-known street food. Light and fluffy, with a grilled squid centre, every bite of the flour-based snack is full of great flavour – thanks to a rich dashi stock, bonito flakes and sweet miso glaze. Now you can create this delightful treat for your diners too.
Watch the Squid Balls in Honey Miso Glaze recipe video
Bring out the rich umami flavour of the squid using Knorr Chicken Powder, and achieve the perfect balance of sweet and savoury by drizzling with our special miso sauce made with Knorr Rock Sugar Honey. And guess what? Now you can say konnichiwa to a new favourite – Japanese squid balls with a Pinoy twist that will surely delight your diners.
Here’s a tip before you start cooking
Ingredients (good for 4 portions)
Honey Miso Glaze
- 30ml Canola Oil
- 50g Ginger, finely chopped
- 30ml Hon Mirin or Sweet Rice Wine
- 200ml Knorr Rock Sugar Honey Sauce 3kg
- 30g Japanese Miso Paste
- 1g Dashi Granules
For Frying the Squid Balls
- 300g Squid Balls
- 500ml Canola Oil
- 160g All Purpose Flour
- 20g Cornstarch
- 120ml Water
- 2g Knorr Chicken Powder 1kg
Assembly
- 100ml Lady's Choice Real Mayonnaise 5.5L
- 30g Bonito Flakes
- 30g Roasted Seaweed (thin strips)
- 50g Pickled Ginger
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.
Wet Batter Dip:
80g All Purpose Flour
10g Cornstarch
120ml Water
Dredging Flour:
80g All Purpose Flour
10g Cornstarch
2g 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.
