Restaurants›The Original Roy's in Hawaii Kai›Crispy Ika-katsu (calamari) Recipe

Crispy Ika-katsu (calamari) Recipe

Inspired by The Original Roy's in Hawaii Kai
Time45m
Serves4

YUZU KOSHO TARTAR SAUCE | WASABI NORI COCKTAIL SAUCE

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Crispy Ika-Katsu

Yuzu Kosho Tartar Sauce

Wasabi Nori Cocktail Sauce

Method

Preparation of Crispy Ika-Katsu

1

Prepare the Calamari

Rinse the calamari rings under cold water and pat dry with paper towels.

2

Set Up Breading Stations

In one bowl, place the all-purpose flour mixed with salt and black pepper. In another bowl, beat the eggs. In a third bowl, place the panko breadcrumbs.

3

Bread the Calamari

Dredge each calamari ring in the flour, shaking off excess. Dip into the egg, then coat with panko breadcrumbs. Set aside on a plate.

Frying the Calamari

4

Heat the Oil

In a deep pan, heat vegetable oil over medium-high heat until hot (about 180°C/350°F).

5

Fry the Calamari

Fry the calamari in batches for 2-3 minutes or until golden and crispy. Remove and drain on paper towels.

Making the Sauces

6

Prepare Yuzu Kosho Tartar Sauce

In a bowl, mix together mayonnaise, yuzu kosho, lemon juice, chopped pickles, salt, and pepper until well combined.

7

Prepare Wasabi Nori Cocktail Sauce

In another bowl, combine ketchup, wasabi paste, soy sauce, nori flakes, and sesame oil. Mix until smooth.

Serving

8

Serve the Dish

Serve the crispy ika-katsu hot with yuzu kosho tartar sauce and wasabi nori cocktail sauce on the side.