Tag Archives: Japanese recipes

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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Japanese Gastronomy: Seared Beef-Gyuu tataki/牛たたき-Basic Recipe

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Many friends, including dear Sissi, changed their minds about beef after having tasted it in Japan.
The Japanese have not invented beef or the way to cook it. Let’s say that they have refined the art to the point of simple gastronomic elegance if such a description may be used.

Here is a simple recipe which will help you appreciate the beef and rejoice your friends.
Bear in mind that the beef can be chosen according to its amount of apparent fat.
Read until the end!

INGREDIENTS:

Good quality beef
Salt, pepper or spices of your choice
Sauce: Japanese-style “tare” or anything of your liking.

RECIPE:

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Choose a squarish/rectangular piece of beef. Momo/Rump is best. No need to spend thousands of whatever currency on imported wagyuu, blah blah, blah. Trust your favorite butcher!
Beef usually utilized for roast beef should be fine, too.
The point is to choose a shape that will be easy to slice in equal portions.

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Grilling the beef.
You may season it beforehand if you like it so. Pierce it with a brochette for better handling, although tongs would be best. Brush with just a little oil. Grill over flame on grill. The Japanese prefer to grill over straw if available instead of charcoal or gas. Cook it as long as you want, depending whether you like your beef rare or well-done or else.

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Having cooked it on all sides, put it immediately inside the refrigerator. This is the trick!

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Tare/Sauce.
This is up to you, from serving it with with BBQ sauce, soy sauce and what else.
Actually my preference is to grill the beef without any seasoning and serving it with grated wasabi, grated ginger, chopped scallions and rock salt!
Try sesame seed dressing/goma dare!
Try soy sauce mixed with grated garlic, grated ginger, ponzu, and sesame oil.
The beef slices will also taste great sandwiched between shiso/perilla leaves!

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As for my own preference in beef I like it with as little fat as possible for the result as above!

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