1: Put the wakame and dulse seaweeds into a bowl, pour on 600ml warm water and leave to soak for 20 minutes. Strain the liquor through a fine sieve into a clean pan and add another 600ml water. Reserve the seaweed.
2: Whisk the miso paste into the liquor and bring to a simmer. Add the soy sauce, sesame oil and white pepper, then the reserved seaweed. Simmer for 10–15 minutes.
3: Meanwhile, heat a thin layer of oil in a non- stick frying pan over a high heat. Add the tofu and cook, turning gently as necessary, until lightly toasted on all sides. Carefully remove with a spatula and drain on kitchen paper.
4: For the coating, crush the pork scratchings in their bags with a rolling pin, then open the bags and tip the crumbs into a bowl. Add the coconut flour, cracked black pepper and salt; mix well. In another bowl, beat the egg yolks with the milk. Put some coconut flour into a third bowl.
5: To coat the squid pieces, dip them a few at a time into the coconut flour, shake off any excess, then dip them into the egg mix, and finally into the crumb mix, making sure they are well coated all over.