Japanese-Style Calamari (Karaage)
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This recipe takes a Japanese approach to fried calamari. Lightly coated in potato starch and seasoned with ginger and soy, these rings get shatteringly crisp in the air fryer. You'll find the full list of ingredients, step-by-step instructions, and air frying times on this page.
Ingredients
- 1/2 lb cleaned squid tubes, sliced into 1/2 inch rings
- 2 tablespoons soy sauce
- 1 tablespoon sake or dry white wine
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, grated
- 1/2 cup potato starch (or cornstarch)
Season it upThis variation is self-seasoned — A dusting of Togarashi after cooking adds heat.
Steps
- 01Marinate the squid rings in soy sauce, sake, ginger, and garlic for 15 minutes. Not longer or the acid breaks down the squid too much.
- 02Drain the marinade and pat the rings dry.
- 03Toss in potato starch until evenly coated. Shake off excess.
- 04Ready for the air fryer.
- 05Serve with Kewpie mayo and a squeeze of lemon.
Potato starch instead of breadcrumbs creates a lighter, shatteringly crispy coating. This is the same technique used for Japanese fried chicken (karaage). No egg wash, no breading station. Just starch. The simplicity is the point.
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How to Air Fry It
- 01Preheat the air fryer to 400°F (200°C).
- 02Arrange frozen breaded calamari rings in a single layer in the air fryer basket.
- 03Lightly spray the rings with cooking oil to help them crisp.
- 04Air fry at 400°F (200°C) for 6-8 minutes.
- 05Flip the rings halfway through the cooking time, and remove when golden brown and crispy.
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
Pairs well
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