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Octopus and Cheese with Golden Batter




Source of Recipe


Unknown


List of Ingredients




Deep Fried Octopus and Cheese with Golden Batter


2 boiled octopus tentacles
8 perilla leaves ("oba" or "aojiso"),
80 g processed cheese

Golden batter

50 g all-purpose flour
2 egg yolks
Salt
fish and kelp-flavored stock ("nidashijiru")

Garnishes

10 g dried buckwheat noodles
13 (4 x 4 cm) sheets of dried laver ("asakusa-nori")

Recipe




1. Slice octopus diagonally.

2. Wash perilla leaves, cut lengthwise into halves.

3. Cut cheese into 5 mm thick slices, then each slice into three pieces.

4. Place (3) on (2), roll up and sandwich with two octopus pieces.

5. Mix all ingredients for golden batter lightly. Dip (4) into batter and deep-fry until golden.

6. Boil buckwheat noodles for a few minute. Noodles should not besoft, but still hard in the center. Cut into 2 cm lengths. Cut dried leaver into 5 mm-wide strips. Place noodles on dried laves, roll up and deep-fry.

7. Arrange (5) on serving plate and sprinkle with (6).