Seafood Usuyaki
Ingredients: Spring Onion Leaves or Garlic Chives, Squid, Sake, Bonito Powder, All Purpose Flour · 30 min cook time · 280kcal · $13.00
Ingredients
100g Spring Onion Leaves or Garlic Chives, 1ea Squid, 1tsp Sake, 1tbsp Bonito Powder, 60g All Purpose Flour, 3tbsp Potato Starch or Corn Starch, 2pinch Salt, 100ml Water, to taste Sesame Oil, 1tbsp Soy Sauce, 1tbsp Black Vinegar
Instructions
1. Clean the squid, detach the fins from the mantle, open it, remove excess moisture with a paper towel, cut the mantle and fins into 1cm strips, scrape off the suckers on the arms, trim the tip, and cut arms into 2 to 3cm pieces.
2. Place the squid pieces onto a tray, add the sake, and toss to coat evenly.
3. Combine all purpose flour, potato starch, 2 pinches of salt, and bonito powder in a bowl. Mix with a balloon whisk, add water while stirring, and continue mixing until moistened.
4. Add the squid pieces and chopped spring onion leaves or garlic chives into the batter and mix together.
5. Add sesame oil to a pan, ladle half of the batter into the heated pan, shape into a flat circle, and fry on medium low heat for about 2 to 3 minutes.
6. Flip it over when the other side is golden brown, press with a turner, add extra sesame oil, and thoroughly brown both sides for a crisp texture.
7. Place onto a cutting board, cut into bite-size pieces, and arrange on a plate. Serve with a sauce made of equal parts soy sauce and vinegar.
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