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).
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