In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in ice-cold water until a smooth batter forms.

Heat the oil

In a deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 180°C (350°F).

Coat the calamari

Dip the calamari rings into the batter, ensuring they are fully coated.

Fry the calamari

Carefully place the batter-coated calamari into the hot oil in batches. Fry for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Prepare the yuzu emulsion

In a small bowl, whisk together yuzu juice, soy sauce, honey, and a pinch of salt until well combined.

Serve

Arrange the fried calamari on a plate, top with mizuna greens, drizzle with yuzu emulsion, and sprinkle with toasted sesame seeds.