Ika Tempura (Battered Squid )
In my oba’s kitchen, ika tempura was always made with care. She would clean the squid, slice it into strips, and coat each piece in a simple batter before frying it to golden perfection. The outside was airy and crisp, the inside tender and briny.
This was my favorite dish growing up. As I stood beside her in the kitchen, she would feed me one piece at a time — hot, lightly salted, crisp with warmth and attention. That memory has never left me: the sound of the oil, the smell of the kitchen, and the gift of being fed directly from Oba’s hands, with love.
Okinawan tempura is often lighter and less uniform than mainland styles. This version reflects the homemade, generous approach I remember best — where the emphasis was on feel and flavor, not formality.
Health notes
Squid: A lean protein source rich in selenium, copper, phosphorus, and vitamin B12, supporting metabolism and nerve health.
Batter: Made from flour and starch, it provides quick energy; potato starch lightens texture and lowers gluten density.
Frying method: Shallow frying introduces added fat; balance the meal with fiber-rich vegetables or miso soup.
Ingredients ( 2 servings)
– 1 medium squid, cleaned and sliced into rings or strips
– ½ cup all-purpose flour
– 1 tablespoon potato starch or cornstarch
– ½ teaspoon baking powder
– 1 egg
– ⅓ cup cold water (adjust as needed for a thick, pourable batter)
– Neutral oil for shallow frying
– Salt, to finish
Preparation ( 30 minutes)
Clean and slice the squid. Pat dry thoroughly.
In a bowl, mix flour, starch, and baking powder.
In a separate bowl, whisk egg and cold water. Combine with dry ingredients to form a thick batter.
Heat oil in a pan over medium heat.
Dip squid pieces into batter and fry 1–2 minutes per side, until puffed and golden.
Drain on paper towels. Sprinkle lightly with salt.
Serve hot — ideally straight from hand to hand.
Tips/ Suggestions
Keep batter cold for best results; set the bowl over ice if needed.
Stir batter gently with chopsticks or a fork — overmixing develops gluten and makes tempura heavy.
The same batter works for shrimp, white fish, or vegetables such as sweet potato and shiso leaf.
