Squid Katsu Recipe
Strips of squid steak breaded and deep-fried katsu-style.
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Ingredients
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Squid & Marinade
Breading Station
Frying & Serving
Method
Squid & Marinade
- 1
Prepare squid
Pat the squid steaks dry with paper towels. If they are thicker than about 1/2 inch, butterfly or flatten them slightly with a meat mallet to an even thickness of about 1/4 inch so they cook quickly and evenly. Cut into 1/2–3/4 inch wide strips (katsu-style).
- 2
Marinate
In a shallow bowl combine soy sauce, mirin, grated ginger, minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Add the squid strips and toss to coat. Let sit 10–15 minutes at room temperature (do not over-marinate, as acid/soy can firm the squid). Pat strips lightly dry again before breading.
Breading Station
- 3
Set up dredging stations
Arrange three shallow dishes: one with the flour (seasoned with 1/2 tsp salt and 1/4 tsp pepper), one with the beaten eggs, and one with a mixture of panko breadcrumbs and optional cornmeal. Spread the panko in an even layer so each strip can be coated without crowding.
- 4
Dredge squid
One at a time: lightly coat a squid strip in flour, shaking off excess; dip into beaten eggs (let excess drip off); press into the panko mixture, coating thoroughly and gently pressing the crumbs so they adhere. Place finished strips on a wire rack. Repeat until all strips are breaded. For extra adhesion, let breaded strips rest 10 minutes in the refrigerator before frying.
Frying & Serving
- 5
Heat oil
Pour oil into a deep, heavy pot or deep fryer to a depth of about 2–3 inches (enough to cover the strips). Heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 40–60 seconds.
- 6
Fry squid katsu
Working in small batches to avoid crowding, gently lower breaded squid strips into the oil. Fry 1–2 minutes per side until golden brown and crisp. Squid cooks quickly — total frying time should be about 2–3 minutes depending on thickness. Use a slotted spoon or spider to transfer to a paper towel–lined tray or wire rack to drain.
- 7
Finish & serve
Lightly season the hot katsu with a pinch of salt. Serve immediately over shredded cabbage with lemon wedges, tonkatsu sauce on the side for dipping, and a drizzle of mayonnaise if desired. Recommended serving: 4 people as appetizer or 2–3 as main with rice.