Furikake Crisped Calamari Recipe
Bubu Arare | Siracha Aioli | Kabayaki
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Ingredients
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Furikake Crisped Calamari
Method
Preparation and Cooking
- 1
Prepare the Calamari
Pat the calamari rings dry with paper towels. In a bowl, mix the all-purpose flour, cornstarch, furikake seasoning, salt, and black pepper.
- 2
Coat the Calamari
Dredge each calamari ring in the flour mixture, shaking off any excess. Set aside on a plate.
- 3
Heat the Oil
In a large pot or deep fryer, heat the oil to 350°F (175°C).
- 4
Fry the Calamari
Once the oil is hot, fry the calamari in batches for about 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- 5
Add Bubu Arare
While the calamari is still hot, toss them with bubu arare for extra crunch.
- 6
Serve
Serve the furikake crisped calamari with siracha aioli and kabayaki sauce for dipping.
