Fried Calamari with Sweet Soy Sauce

To make the sweet soy sauce, put the kombu broth, mirin, naturally brewed soy sauce and sugar in a pan and bring to the boil. Mix the potato flour with the water and use the mixture to bind the sauce.

Then cut the leek into fine rings. Trim the squid and cut the top section into 7-8 thick rings. Cut the tentacles into approx. 4 cm long pieces. Then dust the squid with potato flour and fry in 170℃ hot oil. Put the fried squid on a plate and pour the sweet soy sauce on top. Garnish with the leek rings.