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Fried squid rings in sweet sauce

Nutrition facts (per portion):
701 kJ / 166 kcal
Fat:
5.4 g
Protein:
12.4 g
Carbohydrates:
14.9 g
Ingredients for 4 portion(s)
- 2 pcs squid
- potato starch or corn flour for the coating
- oil for deep frying
For sweet sauce:
- 50 ml Kikkoman Naturally Brewed Soy Sauce
- 50 ml white wine (sweet)
- 1 tsp sugar
- 100 ml kombu dashi or fish stock dashi
- a pinch of sugar
Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.
Preparation
Clean the squid, remove the water and cut into rings of 7-8 mm width. Sprinkle the rings and tentacles thoroughly with potato starch or corn flour and deep fry in preheated oil (170 ºC).
Bring Kikkoman Naturally Brewed Soy Sauce to the boil in a pot. Add wine, kombu stock dashi and sugar and bring to the boil once again. Sprinkle sauce over fried squid and serve hot. Garnish with deep fried parsley leaves.
Used products in this recipe
Nutrition facts (per portion):
701 kJ / 166 kcal
Fat:
5.4 g
Protein:
12.4 g
Carbohydrates:
14.9 g
Ingredients for 4 portion(s)
- 2 pcs squid
- potato starch or corn flour for the coating
- oil for deep frying
For sweet sauce:
- 50 ml Kikkoman Naturally Brewed Soy Sauce
- 50 ml white wine (sweet)
- 1 tsp sugar
- 100 ml kombu dashi or fish stock dashi
- a pinch of sugar
Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.