For sweet sauce:
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.
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.
Calorific value (per portion): 701 kJ / 168 kcal