How to Make Ultimate Squid ‘Isobe-age’ Tempura

Squid ‘Isobe-age’ Tempura.

Hey everyone, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, squid ‘isobe-age’ tempura. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Squid ‘Isobe-age’ Tempura is one of the most well liked of recent trending meals in the world. It is simple, it's fast, it tastes delicious. It's appreciated by millions daily. Squid ‘Isobe-age’ Tempura is something that I have loved my entire life. They're fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have squid ‘isobe-age’ tempura using 9 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Squid ‘Isobe-age’ Tempura:

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

Steps to make Squid ‘Isobe-age’ Tempura:

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..

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