Hello, I am Kate. Today, I will show you a way to make squid ‘isobe-age’ tempura recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Squid ‘Isobe-age’ Tempura Recipe
Squid ‘Isobe-age’ Tempura is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Squid ‘Isobe-age’ Tempura is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have squid ‘isobe-age’ tempura using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Squid ‘Isobe-age’ Tempura:
- Make ready 1 Squid Tube *about 150g
- Prepare Salt & Pepper
- Take 1 tablespoon Plain Flour
- Prepare Oil for frying
- Take Tempura Batter
- Make ready 2 tablespoons Plain Flour
- Make ready 1 tablespoon Potato Starch Flour
- Get 3 tablespoons Cold Water
- Make ready 1 teaspoon Aonori (Dried Green Laver Flakes) *OR finely cbled Nori, Hijiki, Wakame, other Seaweed
Instructions to make Squid ‘Isobe-age’ Tempura:
- Make Tempura Batter by mixing Plain Flour, Potato Starch, Water and Aonori.
- Cut Squid Tube into the size that is easy to eat. Season with Salt & Pepper, sprinkle with Plain Flour and lightly coat.
- Heat Oil to 180°C. Dip Squid pieces into the batter to coat, and fry until batter is light golden and crispy. Take them out and lay them on a rack or paper towel to drain the oil.
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