Yamaguchi Ika Club
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YAMAGUCHI FISHING JOURNAL

03THE IKA KITCHEN

Bigfin squid tempura

Thick, sweet squid turns soft and tender. Eat it hot with salt.

Deep-fry 20min, approximate 2 servings Good withBigfin reef squidSwordtip squidKisslip cuttlefish

Method

  1. Skin the mantle and cut into 1cm strips; cut the arms in pairs. Pat everything very dry.
  2. Stir tempura flour and cold water together lightly—do not overmix.
  3. Fry at 170°C for 1–2 minutes until crisp and cooked through.
  4. Drain and serve with salt.

TipSquid is watery and spits in hot oil. Skinning, drying and scoring it lightly all help.

Variations

  • Curry saltMix a little curry powder into the salt.
  • Nori-flecked tempuraStir green laver flakes into the batter.
  • Tentacle frittersFry chopped arms and onion bound with batter.
More recipes

Yamaguchi Ika Club, The Ika Kitchen — yamaguchifishing.com/ikabu/en/

More from the kitchen

Sauté 15min Squid & broccoli with soy butter A quick skillet of squid and broccoli with fragrant soy butter. Bigfin reef squidKisslip cuttlefishGolden cuttlefish Ingredients & steps Simmer 35min Ginger-simmered squid & daikon Tender daikon in a ginger-soy broth, made for a bowl of rice. Spear squidKisslip cuttlefish Ingredients & steps Pasta 25min Garlic & tomato squid pasta A weekend pasta that works with properly thawed frozen squid, too. Golden cuttlefishKisslip cuttlefishSwordtip squid Ingredients & steps