Japanese Calamari
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 squid (s), (tubes)
- 3 tablespoon sauce, (teriyaki)
- 100 g flour
- some water
- salt
- 1 bag batter, (tempura)
- 150 g breadcrumbs, Japanese, (panko)
- 1 tablespoon wasabi paste
- 100 g mayonnaise
- 100 g iner, (sushi), from the lass
- some liquid from the sushi ginger glass
- Fat, for deep-frying
Print Recipe
Pin Recipe Instructions
- Cut the calamari tubes into rings. Put the finished rings in a bowl and marinate in teriyaki sauce. Mix the rings well with the sauce. Then mix the tempura dough with cold water. Gradually add the water until the dough has a consistency that it just sticks to the finger and rolls off easily.
- For the wasabi mayonnaise, mix 100 grams of mayonnaise, a tablespoon of wasabi paste, some liquid from the glass of the sushi ginger and some teriyaki sauce together in a bowl.
- Flour the squid rings in flour so that the moisture in the teriyaki sauce is absorbed and the rings can be breaded. Without the flour, the tempura dough would not stick to the rings. Then knock off the excess flour, add the floured calamari to the tempura batter and bread with the Japanese breadcrumbs until they are well covered on all sides.
- Fry the breaded calamari in a deep fryer or a pot full of hot vegetable fat for about 1 minute until the batter is golden brown. Salt the fried calamari well in a bowl and then serve with the wasabi mayonnaise and sushi ginger.
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