Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, squid tentacles ‘kara-age’. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Squid Tentacles ‘Kara-age’ is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Squid Tentacles ‘Kara-age’ is something which I have loved my entire life.
The Best Squid Tentacles Recipes on Yummly Like all squid, the colossal squid has eight arms and two tentacles. The colossal squid is unique because it has incredible rotating hooks on the club-shaped ends of the tentacles. Squid Tentacles 'Kara-age' step by step.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook squid tentacles ‘kara-age’ using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Squid Tentacles ‘Kara-age’:
- Make ready 500 g Squid Tentacles
- Prepare 1 thumb size piece Ginger *grated
- Take 2 tablespoons Soy Sauce
- Prepare 1 tablespoon Mirin
- Make ready 1/4 cup Potato Starch Flour
- Prepare 1/4 cup Plain Flour
- Prepare Oil for frying
- Prepare Shichimi (Japanese Chilli Spice Mix) *optional
Remove innards from squid by pulling tentacles from the body. Cut across the head, underneath the eyes, to separate tentacles in one piece (discard innards and eyes). Clean the Squid Tentacles and cut into pieces. In a bowl, combine grated fresh Ginger, Soy Sauce and Mirin.
Steps to make Squid Tentacles ‘Kara-age’:
- Clean the Squid Tentacles and cut into pieces.
- In a bowl, combine grated fresh Ginger, Soy Sauce and Mirin. Add Squid Tentacles and marinate for at least 30 minutes. Then drain the marinade.
- Place Potato Starch Flour and Plain Flour in a bowl and mix well. Coat the squid pieces with the flour mixture, one by one. Add more flour as required.
- Heat Oil to 170°C to 180°C. Deep fry for 1 to 2 minutes. Take them out and lay them on a rack to drain the excess oil.
- Sprinkle with Shichimi (Japanese Chilli Spice Mix) OR serve with it.
Place Potato Starch Flour and Plain Flour in a bowl and mix well. Coat the squid pieces with the flour mixture, one by one. Squid: For this dish, I used all the tentacles and the "wings" or "enpera" えんぺら parts of the one pound of squid, which yielded small servings for two as you can see in the picture below. I cut off the "beaks" and any innards attached to the tentacles. Since this was a small squid, I did not divide the tentacles further.
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