Kona Calamari* Recipe

Prepare calamari

Pat the cleaned calamari tubes and tentacles very dry with paper towels. If tubes are large, slice into 1/2-inch rings. Keep chilled until ready to coat.

Make dry mix

In a shallow bowl or rimmed plate combine all-purpose flour, cornstarch, rice flour, salt, black pepper, and garlic powder. Whisk to distribute evenly.

Prepare wet wash

In a small bowl whisk the egg with 3 tablespoons cold water until slightly frothy. This creates a light batter layer to help the dry mix adhere.

Coat calamari

Working in batches, dip the dried calamari pieces into the egg wash, letting excess drip off, then toss in the dry mix to fully coat. Shake off excess flour and place on a wire rack for 5 minutes to set the crust.

Heat oil

Pour neutral oil into a heavy-bottomed skillet or pot to a depth of about 1 to 1.5 inches (about 2 cups). Heat over medium-high until oil reaches 350°F (175°C) or a small bread cube sizzles and browns in about 45–60 seconds.

Fry calamari

Fry calamari in batches without overcrowding. Cook 1 to 1.5 minutes per batch until golden and crisp. Use a slotted spoon to transfer to a paper towel–lined tray or wire rack. Season immediately with a light pinch of salt.

Finish

Keep fried calamari warm in a low oven (200°F / 95°C) on a wire rack while you finish remaining batches and prepare peppers and sauce.

Char peppers

While the calamari cooks, heat a separate dry skillet or cast iron over medium-high heat. Add shishito and sweety drop peppers in a single layer (no oil required). Cook, turning occasionally, until blistered and charred in spots, about 6–8 minutes total. Alternatively, char under a broiler for 3–4 minutes per side.

Season peppers

Toss blistered peppers with flaky salt to taste. Transfer to a small bowl and set aside.

Garnish prep

Cut lemon into wedges and chop chives if using. Arrange on serving platter.

Combine sauce ingredients

In a small bowl combine mayonnaise, sriracha, soy sauce, mirin, honey, smoked paprika, lemon juice, toasted sesame oil, and optional shichimi or chili flakes. Whisk until smooth and taste; adjust heat or sweetness by adding more sriracha or honey as desired.

Chill briefly

Refrigerate the sauce for 10–15 minutes to let flavors meld. If you need the sauce immediately, let it sit at room temperature for 5 minutes and stir again.

Arrange warm calamari on a platter with blistered shishito and sweety drop peppers. Sprinkle chopped chives over the calamari if using and serve lemon wedges alongside. Place the spicy motoyaki dipping sauce in a small bowl on the side for dipping.