Squid Balls
中にイカの切り身がゴロゴロ！揚げても煮ても旨い究極のイカ団子
Description
Rolled paste of fresh squid mixed with fine pieces of actual squid meat. The fluffiness of the paste and the crunch of the squid pieces rush in simultaneously.
Classification: For Everyone,Frozen Foods,Chunky Squid Balls
Shops selling Squid Balls
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Squid paste
- Squid pieces
- Salt
- Sugar
- Tapioca starch
Instructions
- [Authentic Usage]
- [Zha Huazhi Wan (Fried Squid Balls)] Thaw, fry briefly in 170°C oil until golden. When slightly crispy outside, dust heavily with pepper salt (Jiao Yan Fen). The ultimate night market walking food or tavern snack.
- [Huazhi Wan Tang (Soup)] Simmer in light celery or daikon soup. Intense squid dashi dissolves into the soup, making a supreme seafood broth.
- As an ingredient in hot pot/Luwei, an ace splitting popularity with Gong Wan.
Learn more Substitutes, pairings, tips
Key spices
Rich ocean aroma of squid and white pepper
Substitutes at Japanese supermarkets
Japanese squid paste or squid cutlet
Pairing
Huazhi Wan Tang, Yansuji (Fried platter), Hot Pot
Trivia
[For Everyone] Taiwan categorizes squid finely; 'Huazhi' means thick, highly sweet cuttlefish. Thus, Huazhi Wan isn't just 'paste balls', but packs the punch of intense squid sweetness and chunky texture. Coastal areas like Penghu offer premium ones with overwhelming squid content.
Eating tips & etiquette
[Unique Eating] Skewer 3-4 freshly fried Huazhi Wan, dip in Taiwan's sweet 'Taiwanese mayo' and 'mustard', and bite into them stall-style!
Allergen
Squid (Seafood)