Jung Ho-young's Squid Tempura
A Japanese-style squid tempura with a crisp exterior and tender, chewy interior, where the batter stays perfectly intact.
Ingredients needed 2 servings
Recipe
Cooking tips
- Thoroughly removing moisture from the squid prevents oil splatter during frying.
- Avoid seasoning the squid beforehand, as osmotic pressure will draw out moisture and make the batter soggy.
- Do not stir immediately after placing the squid in oil—wait until the outer layer sets and rises to the surface.
Recommended for
- Those who want to successfully recreate restaurant-quality crispy and tender tempura at home.
- People who have struggled with batter peeling off during frying.
- Those looking for a rich, delicious late-night snack that pairs perfectly with cold beer.
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