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Deep-Fried Octopus And Cheese With Golden Batter

2 boiled octopus tentacles
8 perilla leaves (oba or aojiso)
1/8 pound processed cheese

Golden Batter:
3/8 cup all-purpose flour
2 egg yolks
Salt -- to taste
Kelp-flavored fish stock (nidashijiru) -- as needed

1/3 ounce dried buckwheat noodles
13 sheets dried laver (asakusa-nori) -- 1 1/2" square

Slice octopus diagonally.

Wash perilla leaves, cut lengthwise into halves.

Cut cheese into 1/4-inch-thick slices, then each slice into three pieces.

Place cheese on leaves, roll up and sandwich with two octopus pieces.

Mix all ingredients for golden batter lightly. Dip cheese-leaves-octopus pieces into batter and deep-fry until golden.

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.

Arrange fried octopus on serving plate and sprinkle with garnishes.

This recipe yields 4 servings.

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