Yuzu aioli, togarashi, fresh cucumber, jalapeño

In a bowl, mix together the mayonnaise, yuzu juice, minced garlic, salt, and black pepper until well combined. Taste and adjust seasoning if necessary. Set aside.

Make the Aioli

Clean the calamari, removing the skin and innards. Cut the calamari into rings and pat them dry with paper towels.

Prepare the Calamari

In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Dredge the calamari rings in the flour mixture until evenly coated.

Coat the Calamari

In a deep pot, heat the vegetable oil over medium-high heat. Once hot, fry the calamari in batches for about 2-3 minutes or until golden brown. Remove and drain on paper towels.

Fry the Calamari

On a serving plate, arrange the fried calamari. Drizzle the yuzu aioli over the top, sprinkle with togarashi, and garnish with fresh cucumber and jalapeño slices.

Assemble the Dish

Calamari (squid)

All-purpose flour

Cornstarch

Salt

Black pepper

Vegetable oil

Mayonnaise

Yuzu juice

Garlic (minced)

Fresh cucumber (sliced)

Jalapeño (sliced)

Togarashi seasoning

Yuzu Calamari

Make Yuzu Calamari Recipe in just 30m. Yuzu aioli, togarashi, fresh cucumber, jalapeño

Yuzu Calamari Recipe

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