DoDo Cuttlefish Yaki
Cuttlefish Ball 200gm Bamboo Skewer, Washed 15nos Quail Eggs, Boiled Peeled 15nos Scallions, 1 inch Pieces 5nos Sesame Seed Teriyaki Sauce: Soy Sauce 60gm Sugar 35gm Water 90gm Corn Flour 10gm
Mix corn flour with 20 gm water, corn slurry.
Combine soy sauce, sugar and 70 gm water, bring to a boil over medium heat.
Lower heat, add corn slurry in, whisk the sauce evenly.
Stir the sauce while it’s being reduced to half. Set aside.
Preheat oven at 180
C for 10 minutes.
Skewer cuttlefish ball, scallions and quail eggs.
Brush completed skewers with sauce on both side, transfer to oven.
After 5 minutes, brush sauce on both side and continue to bake for 5 minutes to caramelize the sauce.
Garnish with sesame seeds and reserved sauce, serve hot.