- Prep Time: 15 minutes
- Cook Time: 2-3 minutes
Tempura Squid Rings with Tentsuyu
Hand cut squid rings in a tempura batter with an authentic Japanese dipping sauce ( tentsuyu) is an easy addition to menus that provides plenty of versatility. Shared plates, entrees, mains - lunch and dinner. The key to a great tentsuyu is to start with an authentic dashi soup stock. Store dashi soup stock in an air tight jar in the fridge for up to 3 days.
Ingredients
- Pacific West tempura squid rings
- 30 gm Kombu (dried kelp) - dashi stock - dashi stock
- 5 gm Katsuobushi (dried bonito flakes) - dashi stock - dashi stock
- 6 cups cold water - dashi stock - dashi stock
- 1 cup dashi stock - dipping sauce - dipping sauce
- 1/4 cup mirin - dipping sauce - dipping sauce
- 1/4 cup soy sauce - dipping sauce - dipping sauce
- 1/2 tablespoon sugar - dipping sauce - dipping sauce
- grated daikon (optional) - dipping sauce - dipping sauce
Instructions
For the dashi stock
Bring cold water and kombu just to a boil in a large saucepan over high heat. Remove from heat and remove kombu. Sprinkle Katsuobushi over liquid. Let stand 3 minutes. Pour through a cheesecloth-lined sieve or a coffee filter into a bowl.
For the dipping sauce
Put dashi stock, mirin, soy sauce, and sugar in a saucepan and mix well. Bring to a boil over medium heat. Turn off the heat and let it cool. Add grated daikon (optional)
For the Tempura Squid Rings
Deep fry 180C 2-21/s minutes
We use Pacific West’s tempura squid rings. All natural squid rings in an authentic tempura batter. These squid rings are ready to be cooked from frozen. Consistent in presentation and taste with every order.
Code: 1993 / Portion size: 33 gm Avg. / Portions per carton: approx 30 portions / Carton size: 5 x 1Kg
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