Calamari Recipe
Furikake katsu style calamari, tomato poke, yuzu sweet chili oil, unagi sauce drizzle
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Ingredients
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Calamari
Method
Preparation and Cooking
- 1
Prepare the Tomato Poke
In a bowl, combine the diced tomatoes and sliced green onions. Set aside to marinate.
- 2
Prepare the Calamari
In three separate bowls, place the flour, beaten eggs, and a mixture of panko breadcrumbs and furikake seasoning. Dredge each calamari ring in flour, dip in egg, and coat with the panko mixture.
- 3
Frying the Calamari
Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the coated calamari rings in batches until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.
- 4
Prepare the Yuzu Sweet Chili Oil
In a small bowl, mix yuzu juice and sweet chili sauce together.
- 5
Plating
On a serving plate, arrange the fried calamari. Drizzle with unagi sauce, and serve with the tomato poke and yuzu sweet chili oil on the side.
