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Crispy Mochi Squid Rings with Yuzu Kosho Aioli

Authors
  • avatar
    Name
    ChefPandas
    Twitter

🍽️ Recipe Overview

  • Cuisine : Japanese, Asian
  • Dietary : High-Fat
  • Difficulty : Medium
  • Cooking Method : Air Fryer

👨‍🍳 Chef's Notes

Squid and mochi might seem like an unusual pairing, but the chewy texture of mochi complements the tender squid perfectly. The Yuzu Kosho aioli adds a tangy kick that elevates the dish to a whole new level.

⭐ Why This Recipe Works

Coating the squid rings in mochi before air frying creates a unique, crispy exterior while keeping the squid tender and juicy. The Yuzu Kosho aioli balances the richness of the dish with its citrusy and spicy flavors.

🧾 Ingredients

  • 200g squid rings (7 oz)
  • 100g mochi, cut into small pieces (3.5 oz)
  • 1/4 cup mayonnaise
  • 1 tbsp Yuzu Kosho paste
  • Salt and pepper to taste
  • Vegetable oil spray

🔪 Preparation

  1. Thaw the squid rings if frozen and pat them dry with paper towels.
  2. Cut the mochi into small pieces and set aside.
  3. In a small bowl, mix mayonnaise and Yuzu Kosho paste to make the aioli.
  4. Preheat the air fryer to 200°C (400°F).

🥘 Cooking Instructions

  1. Season the squid rings with salt and pepper.
  2. Coat each squid ring with the mochi pieces, pressing gently to adhere.
  3. Lightly spray the air fryer basket with vegetable oil.
  4. Place the coated squid rings in the air fryer basket in a single layer.
  5. Air fry at 200°C (400°F) for 8-10 minutes until the squid is cooked through and the mochi coating is crispy.
  6. Serve the crispy mochi squid rings hot with the Yuzu Kosho aioli for dipping.

⏱️ Timing Breakdown

  • Preparation: 15 minutes
  • Cooking: 8-10 minutes
  • Total: 25 minutes

📊 Nutrition Facts

  • Calories: 448
  • Protein: 22g
  • Carbohydrates: 32g
  • Fat: 25g

🔄 Variations & Substitutions

  • Gluten-Free : Use gluten-free mochi or substitute with cornstarch for coating.
  • Vegetarian : Replace squid with firm tofu cut into rings.
  • Spicy Lovers : Add extra Yuzu Kosho paste to the aioli for a spicier kick.

💡 Pro Tips

  • Ensure the squid rings are thoroughly dried before coating with mochi for better adhesion.
  • Do not overcrowd the air fryer basket to ensure even cooking and crispiness.

🌡️ Storage Instructions

  • Store any leftover crispy squid rings in an airtight container in the refrigerator for up to 2 days.
  • Reheat in the air fryer at 180°C (350°F) for 3-4 minutes until heated through and crispy again.