Recipe information
Yuzu aioli, togarashi, fresh cucumber, jalapeño
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Calamari
Yuzu Aioli
Garnish
Preparing the Yuzu Aioli
1. Make the Aioli
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.
Preparing the Calamari
1. Prepare the Calamari
Clean the calamari, removing the skin and innards. Cut the calamari into rings and pat them dry with paper towels.
2. Coat 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.
3. Fry 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.
Plating
1. Assemble the Dish
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.