Tempura came from Portugal in the 16th century, but these days it is widely known as Japanese food.
Photographed by TAKAHIRO IMASHIMIZU
Calorie count is per serving.
Ingredients (Serves 1)
- 2 pieces squid (for raw consumption; 2 cm x 7 cm)
- Flour, as needed
- 400 g flour
- 1 1/2 eggs
- 600 ml cold water
- Oil for deep-frying, as needed
Peel the thin skin off of the squid. Turn the squid on your cutting board so that the fins and tentacles are running vertically, then cut into strips along its length.
The tough muscle fibers in a squid run horizontally, so cutting the squid vertically, along its length, will cut those fibers to make it more tender and easier to eat.
Coat the squid completely with flour, then tap off any excess and dip in the [tempura batter].
Preheat oil to 200°C. Add the battered squid and deep-fry for about 30 sec, turning with cooking chopsticks to ensure it cooks evenly. The finished result should merely be warmed inside, with only the outer surface of the squid cooked.
If using frozen squid, make sure that it is still squid sold for raw consumption. Let thaw first, then fry for 30 sec.