Squid ‘Isobe-age’ Tempura.

Squid ‘Isobe-age’ Tempura You can cook Squid ‘Isobe-age’ Tempura using 9 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Squid ‘Isobe-age’ Tempura

  1. It’s of Squid Tube *about 150g.
  2. You need of Salt & Pepper.
  3. It’s of Plain Flour.
  4. You need of Oil for frying.
  5. Prepare of Tempura Batter.
  6. It’s of Plain Flour.
  7. You need of Potato Starch Flour.
  8. Prepare of Cold Water.
  9. Prepare of Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed.

Squid ‘Isobe-age’ Tempura instructions

  1. Make Tempura Batter by mixing Plain Flour, Potato Starch, Water and Aonori..
  2. Cut Squid Tube into the size that is easy to eat. Season with Salt & Pepper, sprinkle with Plain Flour and lightly coat..
  3. 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..