Fried Squid Tentacles
Ingredients(Servings: 4)
Directions
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Soften the squid tentacles with steam and cut into small pieces. Thinly slice the carrot and chop up the mitsuba leaves.
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Beat the egg, pour in 150 ml (5.1 fl. oz.) of ice water and mix well. Sprinkle in the flour.
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Add the squid tentacles to (2) and mix well together. Mix in the carrot and mitsuba leaves.
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Deep-fry (3) 1 Tbsp at a time in very hot deep-frying oil. After deep-frying place onto paper towels to soak up excess oil. Enjoy with a dip prepared from grated daikon radish, grated ginger and Kikkoman Tsuyu (Noodle Soup Base).
Cooking Basics
Eggs - beating
When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.
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