I'm Anna Mooney. This is no longer just a food blog. I am a home cook, a mother, a blogger, and a crafter. I wear many hats. And socks.
I live in Murfreesboro, TN and study science.
I mentioned in my last post that Joseph and I just took a trip to K & S, our favorite international grocery in Nashville. Since we went on a whim, I didn’t have meals meticulously planned out so we just bought new and exciting meats and grains to mess with. It was great except that we spent $125 and didn’t have a complete meal in the cart. The next day Joseph had to go to the regular old grocery store and pick up practical ingredients to complete the meals.
One of our purchases was squid tubes. Calamari has a special place in my heart because it harks back to the time when I worked at a pizza place and spent all my money at the sushi bar next door. Every day, I had udon soup and fried calamari.
Always start by heating your oil since that takes the longest. It is ready when you drop a pinch of flour in and it sizzles. Mix together the flour, coriander, black pepper, salt, and chili powder. Dredge the squid rings in the flour mixture; make sure you pay attention to the inside of each ring as they tend to stick together. Slide them gently into the oil. I let them cook for 45 seconds to 1 minute and flip them over. Wait another 45 seconds or so and remove them to a paper towel to drain. A good indicator that the calamari is done is the browning of the flour. Easy enough? I thought so.
I served the calamari with udon noodles that were tossed with fresh grated ginger, green onions, lemon juice, and Sriracha. You can just serve it alone with the lemon wedges as an appetizer.
I also paired this dish with sunomono (Japanese cucumber salad), kimchi, miso soup, and Sapporo. The best part was the lack of prep work. I am a tired mom.
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