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Ingredientes
- 2 x boiled octopus tentacles
- 8 x perilla leaves (oba or possibly aojiso)
- 1/8 lb processed cheese
- 3/8 c. all-purpose flour
- 2 x egg yolks Salt to taste Kelp-flavored fish stock (nidashijiru) as needed
- 1/3 ounce dry buckwheat noodles
- 13 sht dry laver (asakusa-nori) 1 1/2" square
Direcciones
- Slice octopus diagonally.
- Wash perilla leaves, cut lengthwise into halves.
- Cut cheese into 1/4-inch-thick slices, then each slice into three pcs.
- Place cheese on leaves, roll up and sandwich with two octopus pcs.
- Mix all ingredients for golden brown batter lightly. Dip cheese-leaves-octopus pcs into batter and deep-fry till golden brown.
- Boil buckwheat noodles for a few min. Noodles shouldn't be soft, but still hard in the center. Cut into 1-inch lengths. Cut dry laver into 1/4-inch-wide strips. Place noodles on dry 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 4 servings | |
| Calories 100 | |
| Calories from Fat 42 | 42% |
| Total Fat 4.81g | 6% |
| Saturated Fat 3.01g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 88mg | 4% |
| Potassium 26mg | 1% |
| Total Carbs 9.12g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.11g | 0% |
| Protein 4.74g | 8% |
