Hello, I’m Laura. Today, we’re going to prepare squid ‘isobe-age’ tempura recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Squid ‘Isobe-age’ Tempura Recipe
Squid ‘Isobe-age’ Tempura is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Squid ‘Isobe-age’ Tempura is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. 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:
- Get 1 Squid Tube *about 150g
- Take Salt & Pepper
- Get 1 tablespoon Plain Flour
- Get Oil for frying
- Get Tempura Batter
- Get 2 tablespoons Plain Flour
- Get 1 tablespoon Potato Starch Flour
- Get 3 tablespoons Cold Water
- Get 1 teaspoon Aonori (Dried Green Laver Flakes) *OR finely cbled Nori, Hijiki, Wakame, other Seaweed
Instructions 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’s going to wrap this up for this special dish squid ‘isobe-age’ tempura recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
