Japanese calamari

Ingredients for 4 servings:

• 8 squid(s) , (tubes)
• 3 tbsp sauce (teriyaki)
• 100 g flour
• some water
• Salt
• 1 bag of batter (tempura)
• 150 g breadcrumbs, Japanese, (Panko)
• 1 tbsp wasabi paste
• 100 g mayonnaise
• 100 g ginger (sushi), from the jar
• some liquid from the sushi ginger jar
• Fat, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with sushi ginger and wasabi mayonnaise

Cut the calamari tubes into rings. Place the finished rings in a bowl and marinate in teriyaki sauce. To do this, mix the rings well with the sauce. Then mix the tempura batter with cold water. Gradually add the water until the batter has a consistency that just sticks to your fingers and easily drips off. For the wasabi mayonnaise, mix 100 grams of mayonnaise, a tablespoon of wasabi paste, a little liquid from the jar of sushi ginger, and a little teriyaki sauce together in a bowl. Coat the squid rings in flour to absorb the moisture from the teriyaki sauce and allow the rings to be breaded. Without the flour, the tempura batter would not stick to the rings. Then shake off any excess flour, add the floured calamari to the tempura batter, and coat with Japanese breadcrumbs until well coated on all sides. Fry the breaded calamari in a deep fryer or a pot filled with hot vegetable oil for about 1 minute, until the batter is golden brown. Place the fried calamari in a bowl and season well with salt. Serve with wasabi mayonnaise and sushi ginger.