‘Isobe’ means ‘Rocky Beachside’ in Japanese, and ‘Isobe-age’ is a type of Tempura made with the batter with a flavour of sea. Most commonly ‘Aonori’ (Dried Green Laver Flakes) is added to the batter. Finely crumbled Nori, Hijiki, Wakame, or other Seaweed can be used.


2 Servings


1 Squid Tube *about 150g
Salt & Pepper
1 tablespoon Plain Flour
Oil for frying

Tempura Batter
2 tablespoons Plain Flour
1 tablespoon Potato Starch Flour
3 tablespoons Cold Water
1 teaspoon Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed

  1. Make Tempura Batter by mixing Plain Flour, Potato Starch, Water and Aonori.
  2. Cut Squid Tube into the size that is easy to eat. Season with Salt & Pepper, sprinkle with Plain Flour and lightly coat.
  3. Heat Oil to 180°C. Dip Squid pieces into the batter to coat, and fry until batter is light golden and crispy. Take them out and lay them on a rack or paper towel to drain the oil.