Fried Calamari with Sweet Soy Sauce

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Summer Main courses Seafood Naturally Brewed Soy Sauce

Preparation time: 30 mins

Calorific value (per portion): 1727 kJ / 413 kcal

1/3 bunch of chives
600 g squid
Flour
Oil for frying

For the sweet soy sauce

200 ml kombu broth
100 ml mirin
7 tbsp. Kikkoman naturally brewed soy sauce
2 tbsp. sugar
10 g potato flour
30 ml water

Preparation

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.