Squid ‘Isobe-age’ Tempura is the first thing that appears to many people’s mind when it arrives to a comfort meal. Today, we will tell you steps on cooking a tasty Squid ‘Isobe-age’ Tempura.
We hope you got insight from reading it, now let’s go back to squid ‘isobe-age’ tempura recipe. You can have squid ‘isobe-age’ tempura using 9 ingredients and 3 steps. Here is how you achieve that.
Firstly, below are the ingridients that you should prepare to serve Squid ‘Isobe-age’ Tempura:
- Provide 1 of Squid Tube *about 150g.
- You need of Salt & Pepper.
- You need 1 tablespoon of Plain Flour.
- Take of Oil for frying.
- Prepare of Tempura Batter.
- Provide 2 tablespoons of Plain Flour.
- You need 1 tablespoon of Potato Starch Flour.
- Use 3 tablespoons of Cold Water.
- Prepare 1 teaspoon of Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed.
After preparing the ingridients, now we are set to make our delightful 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..
Recipe : Squid ‘Isobe-age’ Tempura
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