Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, saki-ika (shredded dried squid) tempura. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Saki-ika (Shredded Dried Squid) Tempura 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. 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.
Saki-ika (Shredded Dried Squid) Tempura is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Saki-ika (Shredded Dried Squid) Tempura is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook saki-ika (shredded dried squid) tempura using 5 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Saki-ika (Shredded Dried Squid) Tempura:
- Take 20 g ‘Saki-ika’ (Shredded Dried Squid)
- Prepare 1 & 1/2 tablespoons Plain Flour
- Prepare 1/2 tablespoon Potato Starch Flour
- Prepare 2 tablespoons Cold Water
- Prepare Oil for frying
The "saki ika" squid has just right consistency, not chewy but not too soft, with very light crispy tempura crust. I was afraid the squid may became too fishy but that was not the case. Using carbonated water in the tempura batter really worked. Among other methods I tried, this is the simplest and most effective.
Steps 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.
Buy a soft type shredded squid. Make separate pieces if the product is stuck together. Sprinkle cayenne pepper if you like. Mix flour and water for tempura batter. Saki-ika (さきいか) In the name, "Saki (さき)" or "Saku (裂く)" is the Japanese word for "shred", so Saki-ika is a dried shredded squid snack.
So that’s going to wrap it up for this special food saki-ika (shredded dried squid) tempura recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
