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Ingredients
- 200 ml Squid
- 1 as much (to taste) Lettuce
- 1 as much (to taste) Carrot
- 1 for garnish Cucumber
- 1 Olive oil
- 1 enough to coat the squid Flour
- 6 tbsp + 3 tablespoons Mentsuyu (2x concentrate) + vinegar
Method
- Put the mentsuyu and vinegar in a small saucepan, and cook over medium heat for 3 minutes until it comes to a boil.
- Set aside to cool.
- Clean the squid by removing the innards.
- Wash thoroughly.
- Cut into desired sizes.
- Julienne the carrot and cucumber.
- Shred the lettuce to bite-sized pieces.
- Combine in a bowl.
- Pat the squid dry, and coat with flour.
- Deep fry the squid in plenty of oil, then, one by one, place the squid into the mixture from Step 1.
- Set aside for a while to let the flavours blend, mixing from time to time.
- Before the squid cools, mix the veggies, squid, and sauce together in the bowl from Step 2.
- Serve cold.
- Sprinkle shichimi spice (Japanese 7 spice powder) on top to taste.
