Recommendation to Cooking Appetizing Saki-ika (Shredded Dried Squid) Tempura
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To prepare an extraordinary Saki-ika (Shredded Dried Squid) Tempura, below are the components required:
- Get 20 g of ‘Saki-ika’ (Shredded Dried Squid).
- Prepare 1 of & 1/2 tablespoons Plain Flour.
- You need 1/2 tablespoon of Potato Starch Flour.
- You need 2 tablespoons of Cold Water.
- Prepare of Oil for frying.
After preparing the components, now you are ready to make your tasty Saki-ika (Shredded Dried Squid) Tempura by following the procedures on this section:
- Make Tempura Batter by mixing Plain Flour, Potato Starch and Cold Water..
- Heat about 1-2cm deep Oil to 180°C. Coat ‘Saki-ika’ pieces with the batter and fry until batter is light golden. Take them out and lay them on a rack or paper towel to drain the oil..
Mix flour and water for tempura batter. Thick or thin , either type of batter works well. So adjust water amount for your choice. By the way, there is a Dagashi snack called Noshiika Taro, but it is made not from squid but from fish paste. Saki-ika (さきいか) In the name, "Saki (さき)" or "Saku (裂く)" is the Japanese word for "shred", so Saki-ika is a dried shredded squid snack.
Recipe : Saki-ika (Shredded Dried Squid) Tempura
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step by step to make Saki-ika (Shredded Dried Squid) Tempura
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