Calamari 'katsu' Recipe
crispy calamari steak, arugula, chicory, roasted tomato salad, sweet heat ponzu aioli
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Ingredients
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Calamari
Salad
Ponzu Aioli
Method
Prepare the Calamari
Coat the Calamari
Set up a breading station with three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with panko breadcrumbs. Dredge each calamari steak in flour, dip in the egg, and finally coat with panko breadcrumbs.
Fry the Calamari
In a large skillet, heat vegetable oil over medium-high heat. Fry the breaded calamari steaks for about 2-3 minutes on each side until golden brown and crispy. Remove and place on paper towels to drain excess oil.
Prepare the Salad
Roast the Tomatoes
Preheat the oven to 400°F (200°C). Toss the cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Roast for about 15-20 minutes until they are blistered.
Combine the Greens
In a large bowl, combine arugula and chicory. Once the tomatoes are roasted, add them to the greens and drizzle with balsamic vinegar.
Prepare the Ponzu Aioli
Mix the Aioli
In a bowl, mix together mayonnaise, ponzu sauce, sriracha, lime juice, and salt. Adjust seasoning to taste.
Serve
Plate the Dish
To serve, place a bed of the arugula and chicory salad on a plate, top with crispy calamari steaks, and drizzle with sweet heat ponzu aioli.