Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, izakaya-style squid kara-age (fried squid). It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Izakaya-Style Squid Kara-age (Fried Squid) is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Izakaya-Style Squid Kara-age (Fried Squid) is something that I have loved my entire life. They are fine and they look fantastic.

Pat the squid dry, and coat with flour. Set aside for a while to let the flavours blend, mixing from time to time. Drain on absorbent paper, then serve hot with Kewpie mayonnaise and lemon wedges. Steps Clean the Squid Tentacles and cut into pieces.

To get started with this particular recipe, we have to first prepare a few components. You can have izakaya-style squid kara-age (fried squid) using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Izakaya-Style Squid Kara-age (Fried Squid):

1. Prepare 200 ml Squid
2. Take 1 as much (to taste) Lettuce
3. Make ready 1 as much (to taste) Carrot
4. Make ready 1 for garnish Cucumber
5. Make ready 1 Olive oil
6. Get 1 enough to coat the squid Flour
7. Take Sauce for marinating
8. Prepare 6 tbsp + 3 tablespoons Mentsuyu (2x concentrate) + vinegar

In sushi bars' and Izakaya's parlance, "geso" means tentacles of squid–outside footwear for squid. Squid: For this dish, I used all the tentacles and the "wings" or "enpera" えんぺら parts of the one pound of squid, which yielded small servings for two as you can see in the picture below. In Japan, squid tentacles and body is often served in different way unlike in Malaysia, the whole squid is cooked/served together in one dish. Dredge the squid in the flour and let sit for a few minutes.

Instructions to make Izakaya-Style Squid Kara-age (Fried Squid):

1. Put the mentsuyu and vinegar in a small saucepan, and cook over medium heat for 3 minutes until it comes to a boil. Set aside to cool. Clean the squid by removing the innards. Wash thoroughly. Cut into desired sizes.
2. Julienne the carrot and cucumber. Shred the lettuce to bite-sized pieces. Combine in a bowl. Pat the squid dry, and coat with flour.
3. Deep fry the squid in plenty of oil, then, one by one, place the squid into the mixture from Step 1. Set aside for a while to let the flavours blend, mixing from time to time.
4. Before the squid cools, mix the veggies, squid, and sauce together in the bowl from Step 2. Serve cold. Sprinkle shichimi spice (Japanese 7 spice powder) on top to taste.

In Japan, squid tentacles and body is often served in different way unlike in Malaysia, the whole squid is cooked/served together in one dish. Dredge the squid in the flour and let sit for a few minutes. Gently shake off any excess flour. Add the squid to the pan when the oil is hot. Check the oil by touching a piece of the calamari to it.

So that’s going to wrap this up with this special food izakaya-style squid kara-age (fried squid) recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!