Food Service

Tempura Squid Rings with Tentsuyu

Pacwest Products:

Prep Time:	5 minutes
Cook Time:	5 minutes

Tempura squid rings with tentsuyu is a fantastic menu addition for venues wanting to really up the ante!

Hand cut squid rings in a tempura batter with an authentic Japanese dipping sauce ( tentsuyu) is an easy addition to menus that provides plenty of versatility. Shared plates, entrees, mains – lunch and dinner. The key to a great tentsuyu is to start with an authentic dashi soup stock. Store dashi soup stock in an air tight jar in the fridge for up to 3 days.

We use Pacific West’s tempura squid rings. All natural squid rings in an authentic tempura batter. These squid rings are ready to be cooked from frozen. Consistent in presentation and taste with every order.

Code: 1993 / Portion size: 33 gm Avg. / Portions per carton: approx 30 portions / Carton size: 5 x 1Kg

INGREDIENTS

1 cup dashi stock - dipping sauce
1/2 tablespoon sugar - dipping sauce
1/4 cup mirin - dipping sauce
1/4 cup soy sauce - dipping sauce
30 gm Kombu (dried kelp) - dashi stock
5 gm Katsuobushi (dried bonito flakes) - dashi stock
6 cups cold water - dashi stock
grated daikon (optional) - dipping sauce
Pacific West Tempura Squid Rings

INSTRUCTIONS

For the dashi stock

Bring cold water and kombu just to a boil in a large saucepan over high heat. Remove from heat and remove kombu. Sprinkle Katsuobushi over liquid. Let stand 3 minutes. Pour through a cheesecloth-lined sieve or a coffee filter into a bowl.

For the dipping sauce

Put dashi stock, mirin, soy sauce, and sugar in a saucepan and mix well. Bring to a boil over medium heat. Turn off the heat and let it cool. Add grated daikon (optional)

For the Tempura Squid Rings

Deep fry 180C 2-2.5 minutes

PACIFIC WEST