Furikake Crisped Calamari Recipe
Bubu Arare | Siracha Aioli | Kabayaki
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Ingredients
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Calamari
Siracha Aioli
Garnish
Method
Frying Calamari
- 1
Prepare the coating
In a large bowl, combine the flour, cornstarch, furikake seasoning, salt, and pepper. Mix well.
- 2
Coat the calamari
Dredge the calamari rings in the flour mixture, shaking off any excess.
- 3
Heat the oil
In a deep skillet or fryer, heat the vegetable oil to 180°C (350°F).
- 4
Fry the calamari
Fry the coated calamari in batches until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
Making Siracha Aioli
- 5
Mix ingredients
In a small bowl, combine mayonnaise, siracha sauce, lemon juice, and minced garlic. Mix until smooth and creamy.
Assembling the Dish
- 6
Plate the calamari
Arrange the fried calamari on a serving platter.
- 7
Garnish
Sprinkle bubu arare over the calamari, drizzle with kabayaki sauce, and garnish with chopped green onions.
- 8
Serve
Serve immediately with the siracha aioli on the side for dipping.
