Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, squid ‘isobe-age’ tempura. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
'Isobe' means 'Rocky Beachside' in Japanese, and 'Isobe-age' is a type of Tempura made with the batter with a flavour of sea. Cut Squid Tube into the size that is easy to eat. Season with Salt & Pepper, sprinkle with Plain Flour and lightly coat.
Squid ‘Isobe-age’ Tempura is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Squid ‘Isobe-age’ Tempura is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook squid ‘isobe-age’ tempura using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Squid ‘Isobe-age’ Tempura:
- Make ready 1 Squid Tube *about 150g
- Take Salt & Pepper
- Take 1 tablespoon Plain Flour
- Prepare Oil for frying
- Get Tempura Batter
- Get 2 tablespoons Plain Flour
- Get 1 tablespoon Potato Starch Flour
- Prepare 3 tablespoons Cold Water
- Take 1 teaspoon Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed
If so, just imagine the lightest, crispiest, melt-in-your-mouth-iest coating over the most tender squid, and this would be it. This video will show you how to cook isobe fried. Please check it out. #Japanesefood#Japanesefood recipe#howtocook Japanesefood#. Mackerel, special seaweed, and pickled carrot.
Steps 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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So that is going to wrap it up for this special food squid ‘isobe-age’ tempura recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
