Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, saki-ika (shredded dried squid) tempura. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Saki-ika (Shredded Dried Squid) Tempura is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Saki-ika (Shredded Dried Squid) Tempura is something which I’ve loved my whole life.
Make Tempura Batter by mixing Plain Flour, Potato Starch and Cold Water. Coat 'Saki-ika' pieces with the batter and fry until batter is light golden. Dried Squid is a popular food in Japan. 'Saki-ika' is already shredded Dried Squid and it is often seasoned. 'Saki-ika' is delicious as it is, but today I made it into Tempura. Saki-ika is dried squid and it's similar to jerky.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook saki-ika (shredded dried squid) tempura using 5 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Saki-ika (Shredded Dried Squid) Tempura:
- Prepare 20 g ‘Saki-ika’ (Shredded Dried Squid)
- Prepare 1 & 1/2 tablespoons Plain Flour
- Make ready 1/2 tablespoon Potato Starch Flour
- Prepare 2 tablespoons Cold Water
- Get Oil for frying
The variety of which far exceeds American counterparts of mixed nuts, gold fish- cracker not the real fish, beef jerky and mini-pretzels. Buy a soft type shredded squid. Make separate pieces if the product is stuck together. Sprinkle cayenne pepper if you like.
Instructions to make Saki-ika (Shredded Dried Squid) Tempura:
- Make Tempura Batter by mixing Plain Flour, Potato Starch and Cold Water.
- Heat about 1-2cm deep Oil to 180°C. Coat ‘Saki-ika’ pieces with the batter and fry until batter is light golden. Take them out and lay them on a rack or paper towel to drain the oil.
Make separate pieces if the product is stuck together. Sprinkle cayenne pepper if you like. Mix flour and water for tempura batter. Thick or thin , either type of batter works well. So adjust water amount for your choice.
So that is going to wrap it up with this exceptional food saki-ika (shredded dried squid) tempura recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
