Practical Way to Cooking Yummy Squid ‘Isobe-age’ Tempura
Hoping to eat Squid ‘Isobe-age’ Tempura a best restaurant's, but for a few causes are not able to go to restaurants. This site is going to help you with clear ways on cooking a Squid ‘Isobe-age’ Tempura like a famous chef made.
We hope you got benefit from reading it, now let's go back to squid ‘isobe-age’ tempura recipe. To make squid ‘isobe-age’ tempura you only need 9 ingredients and 3 steps. Here is how you achieve that.
To prepare an extraordinary Squid ‘Isobe-age’ Tempura, below are the components needed:
- Get 1 of Squid Tube *about 150g.
- You need of Salt & Pepper.
- Take 1 tablespoon of Plain Flour.
- You need of Oil for frying.
- Take of Tempura Batter.
- Provide 2 tablespoons of Plain Flour.
- Get 1 tablespoon of Potato Starch Flour.
- Use 3 tablespoons of Cold Water.
- Prepare 1 teaspoon of Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed.
After preparing the components, now you are ready to make your appetizing Squid ‘Isobe-age’ Tempura by following the procedures below:
- 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..
Recipe : Squid ‘Isobe-age’ Tempura
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