NB: Yuzu is a sour Japanese fruit about the size of a tangerine. If you cannot find fresh yuzu, it can be bought as a paste or juice from specialist retailers.
2 free-range egg yolks
½ tsp sea salt
pinch white pepper
2 tsp rice wine vinegar
4 tsp ready-made chilli-garlic sauce
2 tsp yuzu juice (available from some supermarkets and Asian grocers, or specialist online retailers), or to taste
200ml/7fl oz vegetable oil
vegetable oil, for deep frying
75g/3oz plain flour
salt and freshly ground black pepper
4 medium squid, cleaned, quills and beaks removed, sliced into 0.5cm/½in rings
2 free-range eggs
75g/3oz Japanese panko breadcrumbs
For the creamy ponzu dressing, blend all of the dressing ingredients, except the vegetable oil, to a smooth purée in a food processor.
With the motor still running, gradually pour in the vegetable oil in a thin stream, until the mixture has thickened and resembles mayonnaise. Season, to taste, with more yuzu juice, as required. Chill until needed.
For the squid, heat the oil in a deep fat fryer to 190C/374F. Alternatively, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper.
Dredge the squid rings in the seasoned flour until completely coated, shaking off any excess.
Beat the eggs in a bowl, then sprinkle the Japanese panko breadcrumbs onto a separate plate.
Dip each floured squid ring first in the beaten egg, then dredge it in the panko breadcrumbs until completely coated.
Carefully lower the coated squid rings, in batches, into the hot oil. Fry for 2-3 minutes, or until crisp and golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining coated squid rings.
To serve, divide the crispy breadcrumbed squid equally among four serving plates. Drizzle over the creamy ponzu dressing. Serve immediately.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
