Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, squid ‘isobe-age’ tempura. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Squid ‘Isobe-age’ Tempura is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Squid ‘Isobe-age’ Tempura is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook 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
- Get 1 tablespoon Plain Flour
- Make ready Oil for frying
- Take Tempura Batter
- Make ready 2 tablespoons Plain Flour
- Take 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
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 it up with this exceptional food squid ‘isobe-age’ tempura recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
