Tempura Squid with Green Salad
Main Dishes • Author's
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 0 oz
- Starch film 0 oz
- Tempura Flour 5 oz
- Lemon 0 oz
- Furikake seasoning 0 oz
- Corn Flour for Polenta 1½ spoons
- Glutinous Rice Flour 2 spoons
- Sparkling water 5 fl oz
- Chicken Egg 1 piece
- Mini vegetables to taste
- Mayonnaise 0 oz
- Chili jam ½ spoons
- Soy Sauce 1 tablespoon
- Sesame Oil ½ spoons
- Tobiko Caviar 0 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.
Step 4
Sprinkle the squid with furikake seasoning, and serve with spicy mayonnaise and spinach.
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