Ika-Furai (Calamari)
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Ingredients
  • 1 16-oz bag frozen calamari rings
  • 1 egg
  • ¾ cup flour
  • ¼ cup potato starch
  • ice cold water
  • Canola oil for frying
  • Shichimi togarashi (Japanese red chili pepper), optional
  • Aonori (Japanese green seaweed flakes), optional
  • Salt
Instructions
  1. Make batter. In a large measuring cup (I use my 4-cup measuring cup) crack egg, then add ice cold water so that the egg and water combined, equals 1 cup.
  2. In a medium bowl, combine flour and potato starch (corn starch may be substituted) and egg/water mixture and mix well. Add a few shakes of shichimi togarashi (and aonori - optional) to the tempura batter and mix well.
  3. Rather than dipping each calamari ring into the batter one at a time, I placed several rings at once in the batter and quickly transferred them to hot oil and fried them until they were golden.
  4. Turn calamari rings over once in the oil. These don't take long to cook and might only be in the oil for about 1 minute.
  5. Allow the ika-furai to drain on paper towels and lightly sprinkle with salt.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/10/14/ika-furai-calamari/