Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.