Tempura Squid (Ika)
A flavorful Japanese tempura squid dish features crispy deep-fried calamari enhanced with chiles and seaweed.
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Instructions
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Heat oil in a deep pan to 350-360 F.
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Combine flour, potato starch, shichimi togarashi, and aonori in a bowl for the dry batter mixture.
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In a separate measuring cup, gently mix one egg with ice cold water to equal 1 cup.
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Pour the egg and water mixture into the dry ingredients and lightly incorporate, avoiding overmixing.
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Slice cleaned squid bodies into 1/4-inch rings, or use defrosted calamari rings.
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Dip several squid rings into the cold batter simultaneously and quickly transfer them to the hot oil.
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Fry for 30-40 seconds until light gold, then drain on paper towels and lightly salt.
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Garnish with additional shichimi togarashi and aonori before serving.