Japanese Recipe: Deep-fried Squid (cuttlefish), Rings and Tentacles

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Here in Japan, and shizuoka in particular we have an abundance of squids (cuttlefish) and we do need to sometimes rack our brains for new recipes.
I understand that such sea food is not all that popular in some countries (in Muslim societies they are prohibited) but they make for tasty and reasonably cheap food.
Here is a (actually three ) simple recipe to enjoy them with a great glass of beer!

INGREDIENTS:

-Deep-fried suid:
Whole cuttlefish for three recipes at the same time
Flour
Egg
Panko/Breadcrumbs
Oil

-Deep-fried squid rings:
same squid
Flour
Water
Salt
Black pepper
Curry powder
Oil

-Deep-fried squid tentacles:
Same squid
Salt
Black pepper
Cornstarch
Oil

RECIPE(S):

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Even if you mean to eat it only cooked choose a squid of the best freshness for best taste!
My favorite is Yari Ika/槍烏賊/Spear Squid
First pull out tentacles and keep them separately.

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Take and throw away entrails That is unless you want to use the squid ink!).
Clean the whole inside and outside a first time with cold clean water.
Peel of whole outside skin. For better explanations and understanding look at these pictures describing the preparation a squid in detail!
Clean again and sponge off any excess water with a clean kitchen paper or towel.

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Cut the body in rings. Leave the tail as it is or cut it in strings. Separate the tentacles or keep them whole.

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Beat some eggs in a bowl.
Apply flour on all the squid cuts.
Dip into beaten eggs.

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Bring oil to 180 degrees Celsius.
Deep-fry until nice orange-brown color.
Eat them hot dipped into a mixture of Worcester Sauce and tomato ketchup (or any suce of your liking!)

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For deep-fried squid rings prepare a batter with water, flour, salt, pepper and curry powder (no need of eggs).
Dip the rings in the batter and deep-fry at 180 degrees Celsius.

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Savor them crisp with a great craft beer!

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As for the tentacles or geso/足 in Japanese, separate them to your liking and clean them in cold water. Sponge off all water.

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Coat them with a mixture of cornstarch, salt and black pepper.

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Deep-fry them in oil at 180 degrees Celsius just long enough to cook them. Soak off excess oil on a piece of kitchen paper or on a grill.

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Serve them as hot as possible as they are or seasoned with chili pepper or/with mayonnaise!
Don’t forget the beer!

RECOMMENDED RELATED WEBSITES

Shop with Intent by Debbie
BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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7 thoughts on “Japanese Recipe: Deep-fried Squid (cuttlefish), Rings and Tentacles”

  1. It was delicious!! We received squid caught in South Japan and it was perfect! It made really nice shapes and was crispy and you are right, to use the delicious squid itself makes a difference! I will try some of your bentos next time!! Blessings! Please stop by and have some Challah!

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  2. Actually, only Syiah Muslims do not eat seafood without scales. In South East Asia countries for example Malaysia, Singapore, most muslims are Sunni Muslim, and we eat all types of seafood available to us. Squid included.

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  3. You make me hungry just before my breakfast! Actually I have some frozen squid (no chance of fresh one in Switzerland) but will I have the courage to defrost it and wait…
    Geso served separately in so many Japanese izakayas has been one of the most extraordinary food discoveries for me: I instantly felt at home 😉 because it’s my favourite part (here some squids are sold whole but with tentacles discarded, can you believe it?).
    As for Muslims, it may depend on countries I guess. I have a friend from Tunisia (I know she doesn’t eat pork) and she eats all types of seafood all the time (squid too because I remember we had a very nice discussion between squid fans 😉 . She served us once an amazing octopus in hot sauce which was apparently traditional of coastal region where her family originates from.

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    1. Thank you dear Sissi!
      I’m not Muslim, only agnostic, but strict Muslims do not eat anything from the sea which does not have scales (hygienic reason not found in the Quran as for pork or alcohol). Actually, Japan (although we eat local here) import most of its squids from Mauritania which is hiring them the sea for that very purpose!

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      1. Oh! Maybe strict muslims then (my friend doesn’t wear a veil etc. and doesn’t drink alcohol… apart from champagne 😉 ; I suppose all her family is moderate because she cooks family recipes). I knew that Jews didn’t eat lots of seafood and fish without scales are forbidden too.

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