12-30-2006, 05:43 AM
2 x boiled octopus tentacles 8 x perilla leaves (oba or aojiso) 1/8 lb processed cheese
Golden Batter
3/8 cup all-purpose flour 2 x egg yolks Salt to taste Kelp-flavored fish stock (nidashijiru) as needed
GARNISHES
1/3 oz dried buckwheat noodles 13 sht dried laver (asakusa-nori) 1 1/2" square
[ul] [li]Slice octopus diagonally. [li]Wash perilla leaves, cut lengthwise into halves. [li]Cut cheese into 1/4-inch-thick slices, then each slice into three pieces. [li]Place cheese on leaves, roll up and sandwich with two octopus pieces. [li]Mix all ingredients for golden batter lightly. Dip cheese-leaves-octopus pieces into batter and deep-fry until golden. [li]Boil buckwheat noodles for a few minutes. Noodles should not be soft, but still hard in the center. Cut into 1-inch lengths. Cut dried laver into 1/4-inch-wide strips. Place noodles on dried laver, roll up and deep-fry. [li]Arrange fried octopus on serving plate and sprinkle with garnishes. [li]This recipe yields 4 servings.[/li][/ul]
Golden Batter
3/8 cup all-purpose flour 2 x egg yolks Salt to taste Kelp-flavored fish stock (nidashijiru) as needed
GARNISHES
1/3 oz dried buckwheat noodles 13 sht dried laver (asakusa-nori) 1 1/2" square
[ul] [li]Slice octopus diagonally. [li]Wash perilla leaves, cut lengthwise into halves. [li]Cut cheese into 1/4-inch-thick slices, then each slice into three pieces. [li]Place cheese on leaves, roll up and sandwich with two octopus pieces. [li]Mix all ingredients for golden batter lightly. Dip cheese-leaves-octopus pieces into batter and deep-fry until golden. [li]Boil buckwheat noodles for a few minutes. Noodles should not be soft, but still hard in the center. Cut into 1-inch lengths. Cut dried laver into 1/4-inch-wide strips. Place noodles on dried laver, roll up and deep-fry. [li]Arrange fried octopus on serving plate and sprinkle with garnishes. [li]This recipe yields 4 servings.[/li][/ul]