Squid ‘Isobe-age’ Tempura.
Hello everybody, it's Jim, welcome to my recipe page. Today, we're going to prepare a distinctive dish, squid ‘isobe-age’ tempura. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Squid ‘Isobe-age’ Tempura is one of the most popular of current trending meals on earth. It's appreciated by millions every day. It is simple, it's fast, it tastes delicious. They are fine and they look wonderful. Squid ‘Isobe-age’ Tempura is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook squid ‘isobe-age’ tempura using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Squid ‘Isobe-age’ Tempura:
- {Make ready of Squid Tube *about 150g.
- {Take of Salt & Pepper.
- {Take of Plain Flour.
- {Get of Oil for frying.
- {Prepare of Tempura Batter.
- {Take of Plain Flour.
- {Prepare of Potato Starch Flour.
- {Take of Cold Water.
- {Make ready of 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..
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