Fried squid rings in sweet sauce

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Naturally Brewed Soy Sauce Main courses Seafood Japanese Japanese fusion Spring Summer

Nutrition facts (per portion): 701 kJ / 166 kcal

Fat: 5.4 g

Protein: 12.4 g

Carbohydrates: 14.9 g

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.