Fried squid rings in sweet sauce
Our Japas recipes are designed as Japanese style tapas. Just double the amount of each ingredient if you want to serve larger plates.
Nutrition per serving
- Energy168 Kcals
- 2 pcs squid
- potato starch or corn flour for the coating
- oil for deep frying
For the sweet sauce:
- 50 ml Kikkoman Naturally Brewed Soy Sauce
- 50 ml white wine (sweet)
- 1 tsp sugar
- 100ml kombu dashi or fish stock dashi
Clean the squid, pay dry and slice into rings 7-8mm wide. Sprinkle the rings and tentacles evenly with potato starch or corn flour and deep fry in preheated oil (170C).
Bring Kikkoman Naturally Brewed Soy Sauce to the boil in a pot. Add wine, dashi and sugar and bring to the boil again. Sprinkle sauce over fried squid and serve hot. Garnish with deep fried parsley leaves.