Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, squid ‘isobe-age’ tempura. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Squid ‘Isobe-age’ Tempura is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Squid ‘Isobe-age’ Tempura is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook 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
- Take Salt & Pepper
- Make ready 1 tablespoon Plain Flour
- Make ready Oil for frying
- Take Tempura Batter
- Prepare 2 tablespoons Plain Flour
- Get 1 tablespoon Potato Starch Flour
- Prepare 3 tablespoons Cold Water
- Take 1 teaspoon Aonori (Dried Green Laver Flakes) *OR finely crumbled 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 with this exceptional food squid ‘isobe-age’ tempura recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
