Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, squid ‘isobe-age’ tempura. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Squid ‘Isobe-age’ Tempura is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Squid ‘Isobe-age’ Tempura is something which I have loved my whole life.
To begin with this 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
- Get Salt & Pepper
- Prepare 1 tablespoon Plain Flour
- Prepare Oil for frying
- Make ready Tempura Batter
- Take 2 tablespoons Plain Flour
- Prepare 1 tablespoon Potato Starch Flour
- Get 3 tablespoons Cold Water
- Get 1 teaspoon Aonori (Dried Green Laver Flakes) *OR finely crumbled 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.
So that is going to wrap it up with this special food squid ‘isobe-age’ tempura recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
