Saki-ika (Shredded Dried Squid) Tempura

Saki-ika (Shredded Dried Squid) Tempura

Source : 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 ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : September 3, 2026

Step:

  1. Make Tempura Batter by mixing Plain Flour, Potato Starch and Cold Water.

  2. 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.

    Saki-ika (Shredded Dried Squid) Tempura recipe step 2 photo

Ingredients

  1. 20 g ‘Saki-ika’ (Shredded Dried Squid)
  2. 1 & 1/2 tablespoons Plain Flour
  3. 1/2 tablespoon Potato Starch Flour
  4. 2 tablespoons Cold Water
  5. Oil for frying

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