Crispy Ika-katsu (calamari) Recipe
YUZU KOSHO TARTAR SAUCE | WASABI NORI COCKTAIL SAUCE
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Ingredients
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Crispy Ika-Katsu (Calamari)
Yuzu Kosho Tartar Sauce
Wasabi Nori Cocktail Sauce
Method
Prepare the Calamari
- 1
Coat the Calamari
In a bowl, season the calamari rings with salt and pepper. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each calamari ring in flour, dip in egg, and coat with panko breadcrumbs.
- 2
Fry the Calamari
Heat vegetable oil in a deep skillet over medium-high heat. Once hot, fry the breaded calamari rings in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
Make the Sauces
- 3
Prepare Yuzu Kosho Tartar Sauce
In a bowl, mix together the mayonnaise, yuzu kosho, lemon juice, dill pickles, and salt until well combined. Set aside.
- 4
Serve
- 5
Plate and Serve
Arrange the crispy ika-katsu on a serving plate and serve with yuzu kosho tartar sauce and wasabi nori cocktail sauce on the side.
