30min 4 ppl
Ika Geso Karaage
24 minutes
4 people
Easy≤30 min & ≤6 steps
24 min · 6 steps
Easy: ≤30 min and ≤6 steps
250 kcalper person
Protein 18g
Carbs 18g
Fats 12g
About this dish
Squid tentacles marinated in soy, sake, ginger and garlic, dusted in potato starch and fried fast until golden and just cooked through. A chewier, punchier cousin of chicken karaage.
Allergy Info
Gluten, Soya, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Fresh Gingergrated10 g
- Garlic clovesminced1
- Lemoncut into wedges, to serve1
Fish & Seafood
- Squidtentacles, cut into pieces300 g
Dried Goods
- Potato starch60 g
Oils & Condiments
- Soy sauce20 ml
- Sake15 ml
- Vegetable Oilfor deep frying700 ml
Utensils
- Chopping board
- Sharp knife
- Mixing bowl
- Large saucepan
- Meat thermometer
Method
1
Cut the squid tentacles into bite-sized pieces and pat dry with kitchen paper.
Approx. 5 minutes
2
Combine the squid with the soy sauce, sake, grated ginger and minced garlic in a mixing bowl and leave to marinate for 15 minutes.
Approx. 4 minutes
3
Heat the vegetable oil in a large saucepan to 180°C, checking with a meat thermometer.
Approx. 6 minutes
4
Toss the marinated squid in potato starch until evenly coated, shaking off the excess.
Approx. 4 minutes
5
Fry the squid in batches for 90 seconds until golden and just cooked through, taking care not to overcook it or it will turn rubbery.
Approx. 3 minutes
6
Drain on a wire rack and serve immediately with lemon wedges.
Approx. 2 minutes
