Authentic Japanese Cooking: Squid and Nori Rolls (Isobe-age)
Learn about Japanese home cooking with Master Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Squid and Nori Rolls (Isobe-age) (2) Ankake Noodles with Mushrooms.

(1) Squid and Nori Rolls (Isobe-age)

Ingredients (Serves 2)
200 g squid
1-2 sheets nori
10 shiso leaves

For batter:
1 egg yolk
100 ml ice-cold water
100 ml flour

1. Score the squid to make it easier to eat.
2. Cover the squid with nori and roll tight. Dust with flour.
3. Mix the yolk and ice-cold water into the flour to make batter.
4. Deep-fry at 170 degrees Celsius until golden brown.
5. Cut the roll, plate them with shiso, lemon and sprinkle salt.

(2) Ankake Noodles with Mushrooms

Ingredients (Serves 2)
100 g Somen noodles
5 dried shiitake mushrooms
10 g Kuzuko arrowroot powder
400 ml shiitake dashi
2 tbsp mirin
1 tbsp Usukuchi soy sauce
1/4 tsp salt
3-4 green onions

1. Soak the dried shiitake in water for 3 hours to make the dashi and cut the shiitake into 5mm thick slices.
2. Cook the Somen in boiling water.
3. Rinse thoroughly in cold water and drain well.
4. Heat the dashi with mirin, soy sauce and salt and put the shiitake in the pot. Add the Somen and reheat for a while.
5. Add Kuzuko arrowroot powder to thicken the soup. Serve.