
Japanese Crispy Squid Tempura
Ingredients:
- Squid 450 gr
- Egg yolk 1 pc
- Water 250 ml(Cold)
- Baking powder 1/4 teaspoon
- Salt 1/4 teaspoon
- Corn starch 32 gr
- Wheat flour 96 gr
- Cooking oil 200 ml
*Dipping sauce:
- Dashi Lab Premium Happo Dashi
- Spring onion: 1 stalk
- Grated radish: 30g (optional)
STEPS
Step 1
Wash the squid thoroughly, remove the head and legs. Mix cornstarch, flour, and baking soda together in a bowl. Add ice (remove the ice cubes, take only the water) and mix with the egg yolks, then put in a bowl of dry flour. All stir.
(Or you can use ready-made Tempura Fried Flour at the supermarket.)
Step 2
Step 3
Step 4 : Make Tempura Sauce
Mix Happo Dashi with water in the ratio of 1 dashi: 2-3 water.
Add chopped spring onion, grated radish, and grated ginger.
Enjoy Tempura with delicious signature Japanese dipping sauce!
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