Hibachi Calamari Recipe

Rinse the cleaned calamari under cold water and pat dry thoroughly with paper towels. Trim any excess connective tissue and cut tubes into 1/2" rings if not pre-cut.

Place calamari in a bowl, season with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tbsp lemon juice. Toss to coat and let sit 5–10 minutes while you prepare the batter. Pat dry again right before coating to remove excess moisture.

Make the Dry Mix

In a medium bowl whisk together 1 cup all-purpose flour, 1 tbs cornstarch, 1/2 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp paprika until evenly combined.

Create the Batter

Add 3/4 cup ice cold water to the dry mix a little at a time, whisking lightly until you have a slightly thick but still pourable batter (similar to heavy cream). Keep the batter cold — place bowl over another bowl with ice if possible.

Lightly dust the seasoned calamari with a small amount of the dry mix (about 2–3 tablespoons) to help the batter adhere, shaking off excess.

Pour 3 cups neutral oil into a heavy-bottomed pan or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 45–60 seconds.

Working in batches (do not overcrowd), dip a few calamari rings into the batter, letting excess drip back into the bowl. Carefully lower into the hot oil. Fry for 1.5–2 minutes until golden and crisp. The calamari should cook quickly; avoid overcooking to prevent rubberiness.

Use a slotted spoon or spider to transfer fried calamari to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if frying multiple batches.

While the last batch fries, melt 2 tbs unsalted butter in a small skillet over medium heat. Add 2 cloves minced garlic and sauté about 30 seconds until fragrant (do not brown).

Add 2 tbs soy sauce and 1 tbs mirin (or sake) to the skillet and stir, cooking 30–45 seconds until the sauce just begins to reduce. Stir in 1 tsp sesame oil and remove from heat.

Toss the drained fried calamari briefly in the warm sauce in a bowl to glaze lightly (or spoon the sauce over the calamari on a serving platter).

Garnish with 2 tbs sliced green onions and 1 tsp toasted sesame seeds. Serve immediately with lemon wedges on the side for squeezing and optional extra soy or hibachi-style dipping sauce.