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Recipe

DEEP FRIED OCTOPUS AND CHEESE WITH GOLDEN BATTER

(Japanese)



INGREDIENTS (4 servings):

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")
HOW TO COOK:
  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 be soft, but still hard in the center. Cut into 2 cm lengths. Cut dried laver into 5 mm-wide strips. Place noodles on dried laver, roll up and deep-fry.
  7. Arrange (5) on serving plate and sprinkle with (6).
Nutritional value
calories: 313 kcal, protein: 18 g, fat: 21.1 g, carbohydrate: 10 g, fiber: 0.1 g, calcium: 157 mg, iron: 0.7 mg, sodium: 437 mg, potassium: 166 mg, vitamin A: 516 IU, vitamin B1: 0.1 mg, vitamin B2: 0.2 mg, vitamin C: 1 mg, salt: 1.1 g


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