Experience seasonal vegetables the crispy way!
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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De-string the snow peas, and then chop-up diagonally. Peel the kabocha squash, and then julienne into thick strip. Slice the squid into thin rectangular strips.
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Mix together the egg and water from (A), then quickly mix in the flour to prepare the batter.
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Mix together (B) and then bring to a quick boil to make the tentsuyu.
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Place a small amount (a small handful) of (1) into a bowl and sprinkle lightly with a dash of flour (extra). To this add the batter from (2) a little at a time, quickly combine together and place into oil heated to medium to deep-fry.
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Once slowly deep-fried to crispiness, remove from the oil, place on a plate and serve with the tentsuyu.
* When using in lunchboxes, quickly boil in tentsuyu to fully flavor and place into the lunchbox once completely cooled.
Cooking Basics
Fold the stem over towards the straighter side of the snow pea and then pull this off along the length of this straighter side to remove the stem and string.
1. Pull off the tentacles
Taking care not to tear the innards, pull the tentacles and innards away from the body.
2. Remove the quill (cuttlebone)
Pull out the quill or cuttlebone (thin, clear sliver of cartilage) inside of the body. Remove any remaining innards inside of the body by scraping with a knife, then rinse with water and dry off.
3. Remove the wings (ears)
Place your fingers into the wings (or ears) and part attached to the body, from here pull the wings off of the body.
4. Peel off the skin
Starting where you removed the wings, peel off the skin by peeling around and off sideways as opposed to lengthwise. If you use a dry paper towel to grab onto the skin it will not slip in your fingers and peeling off will be easier.
5. Cut open the body
When cutting into rings is not required, cut open the body. To do so, fold over at the part where the wings were attached, lay your knife down sideways inside of the fold and slice open.
6. Prepare the tentacles
Place your knife blade just below the eyes and cut away the tentacles and innards. Place your knife into the cylindrical part and spread the tentacles, remove the hard beak and eyes. Scrape off small suction cups with your knife blade and cut away large ones.
7. Remove the ink sac
To prepare salted squid guts and grilled squid guts, gently pull the ink sac away from the innards.
Glossary
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