Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, squid ‘isobe-age’ tempura. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Squid ‘Isobe-age’ Tempura is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Squid ‘Isobe-age’ Tempura is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have 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:
- Take 1 Squid Tube *about 150g
- Prepare Salt & Pepper
- Get 1 tablespoon Plain Flour
- Take Oil for frying
- Prepare Tempura Batter
- Make ready 2 tablespoons Plain Flour
- Get 1 tablespoon Potato Starch Flour
- Prepare 3 tablespoons Cold Water
- Make ready 1 teaspoon Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed
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.
So that is going to wrap this up for this exceptional food squid ‘isobe-age’ tempura recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
