Calamari Tempura Recipe

Prepare the calamari

Rinse the squid under cold water. Pat dry thoroughly with paper towels. Trim the tentacles from the tubes if not already separated. Slice the tubes into 1/2-inch rings. Leave tentacles whole or halve large ones. Lightly season the pieces with 1/2 teaspoon of the salt and a pinch of white pepper.

Dust with rice flour

Place the additional 1/4 cup rice flour in a shallow bowl or tray. Toss the dried, seasoned calamari pieces lightly in the rice flour to coat — this helps the batter adhere. Shake off excess.

Make the tempura batter

In a medium bowl, combine the 1 cup all-purpose flour, 1/2 cup rice flour, 2 tablespoons cornstarch, and 1/2 teaspoon baking powder. Mix gently to combine. In a separate small bowl whisk the lightly beaten egg with the ice cubes and pour off a little to chill, then add the cold sparkling water until you have 1 cup (keep the mixture ice cold). Pour the chilled sparkling water and egg mixture into the dry ingredients and stir just until combined — the batter should be lumpy and slightly loose; do not overmix. Keep the batter chilled over a bowl of ice while frying to maintain cold temperature.

Heat oil

Pour the neutral frying oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small spoonful of batter: it should sizzle and rise immediately without browning too quickly.

Fry in small batches

Working in small batches (4–6 pieces depending on pot size), dip the dusted calamari pieces into the chilled batter, letting excess batter drip off, and carefully lower them into the hot oil. Fry until pale golden and crisp, about 1.5–2.5 minutes per batch. Do not overcrowd the oil — crowding lowers temperature and makes batter soggy.

Drain and keep warm

Remove calamari with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels. Sprinkle lightly with the remaining 1/2 teaspoon salt while hot. If frying multiple batches, keep cooked calamari warm in a single layer in a 200°F (95°C) oven for up to 10–15 minutes while finishing remaining batches.

While frying, prepare the dipping sauce. In a small saucepan, combine 1 cup warm dashi, 3 tablespoons light soy sauce, 2 tablespoons mirin, and 1/2 teaspoon sugar. Warm gently over low heat just until sugar dissolves and flavors meld; do not boil. Remove from heat and transfer to a small serving bowl. Stir in grated daikon and grated ginger if using. Keep warm or at room temperature.

Arrange the hot calamari on a serving platter or individual plates. Garnish with lemon wedges and chopped scallions if desired. Serve immediately with the tempura dipping sauce on the side for dipping.