Tempura Squid with Green Salad

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Don't be intimidated by the long list of ingredients; preparing this dish is quite simple. This squid was prepared by Chef Mike Johnson when he led the kitchen at a popular Asian bistro.

Ingredients

Squid - 2.1 oz
Starch film - 0.4 oz
Tempura Flour - 2.8 oz
Lemon - 0.7 oz
Furikake seasoning - 0.1 oz
Corn Flour for Polenta - 1½ spoons
Glutinous Rice Flour - 2 spoons
Sparkling water - 4 fl oz
Chicken Egg - 1 piece
Mini vegetables - to taste
Mayonnaise - 1.8 oz
Chili jam - ½ spoons
Soy Sauce - 1 tablespoon
Sesame Oil - ½ spoons
Tobiko Caviar - 0.7 oz
Salt - to taste

Step by Step guide

Step 1

Prepare the spicy mayonnaise sauce. Combine mayonnaise, chili sauce, soy sauce, and sesame oil. Add tobiko roe and mix well.

Step 2

Prepare the tempura. Crack an egg into icy sparkling water, add flour and a pinch of salt, and quickly whisk together. Do not mix for too long—otherwise, the tempura will become thick instead of airy.

Step 3

Cut the squid fillet into 3–5 cm pieces, coat them in cornstarch, dip in tempura batter, shake off the excess, and deep-fry the squid until golden brown for 3–4 minutes.