Place somen noodles in a plastic bag, crush them roughly by hand, then roll a rolling pin over them to break them into finer pieces. Transfer to a tray.

Prepare the squid by removing the guts and tentacles from the body, extracting the cartilage, and cleaning the tentacles. Peel the skin using kitchen paper, wash, and pat dry. Chop the squid until sticky.

In a bowl, tear the hanpen into pieces, add the squid, green onion, salt, and potato starch. Mix thoroughly until sticky.

Divide the mixture into 6 portions. Drop each portion into the tray with crushed somen, roll to coat evenly, and shape into balls.

Heat 3cm of salad oil in a pot to 160°C. Fry the balls for about 5 minutes, turning occasionally, until golden brown.