Izakaya-Style Squid Kara-age (Fried Squid)
Izakaya-Style Squid Kara-age (Fried Squid)

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, izakaya-style squid kara-age (fried squid). It is one of my favorites. For mine, I am going to make it a bit tasty. 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 on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Izakaya-Style Squid Kara-age (Fried Squid) is something which I’ve loved my whole life. They’re nice and they look wonderful.

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 can achieve that.

The ingredients needed to make Izakaya-Style Squid Kara-age (Fried Squid):
  1. Take 200 ml Squid
  2. Make ready 1 as much (to taste) Lettuce
  3. Make ready 1 as much (to taste) Carrot
  4. Prepare 1 for garnish Cucumber
  5. Prepare 1 Olive oil
  6. Prepare 1 enough to coat the squid Flour
  7. Get Sauce for marinating
  8. Prepare 6 tbsp + 3 tablespoons Mentsuyu (2x concentrate) + vinegar
Steps 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.

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