Negro Squid Tempura with Arroz
A Japanese-inspired tempura dish featuring negro squid, served with a side of arroz. This recipe showcases the delicate flavors of the ocean, paired with the savory taste of Japanese cuisine.
Ingredients
- ●1 pound negro squidcut into bite-sized pieces
- ●1 cup all-purpose flourfor dusting
- ●2 tablespoons dark soy saucefor marinating
- ●1/2 cup grated daikonfor garnish
- ●1 cup arrozcooked according to package instructions
- ●1/2 cup vegetable oilfor frying
- ●1/4 cup spanish onionthinly sliced
- ●1/4 cup delicate seaweedchopped
Instructions
- 1
In a large bowl, whisk together flour and a pinch of salt. Gradually add ice-cold soda water, stirring with a fork until the batter just comes together.
- 2
Add the squid pieces to the batter and toss to coat evenly.
- 3
Heat about 1/2-inch (1 cm) of vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F (180°C).
- 4
Carefully add the battered squid pieces to the hot oil and fry until golden brown, about 2-3 minutes per side.
- 5
Using a slotted spoon, remove the fried squid from the oil and drain on paper towels.
- 6
Serve the tempura squid hot with a side of cooked arroz, garnished with grated daikon, thinly sliced spanish onion, and chopped delicate seaweed.
- 7
Drizzle with dark soy sauce for added flavor.
- 8
Repeat the frying process in batches as needed to avoid overcrowding the pan.