- 1 cup pickled daikon, cut into matchsticks
- 1 cup finely shredded white cabbage
- 2 green spring onions, thinly sliced diagonally
Yuzu Kosho Mayonnaise
- 1 1/2 cup Hellmann's Real Mayonnaise
- 1 1/2 teaspoons Yuzu Kosho paste
- 500 g baby squid, cleaned, cut into 1 cm slices
- 100 g rice flour
- 200 g panko breadcrumbs
- 2 eggs, lightly beaten
- salt and pepper, to taste
- vegetable oil, for deep-fat frying
- 6 sesame seed burger buns, split
- 2 tablespoons Japanese sweet katsu style barbecue sauce
- 1 lemon, cut into eight wedges
To make your Yuzu Kosho Mayonnaise, whisk together mayonnaise and Yuzu Kosho Paste in a small bowl until combined. This mixture will give the burger a delicious tangy but creamy sauce that works well with the crispy calamari and fresh slaw.
Put together your slaw by combining all the slaw ingredients in a large bowl, tossing well. Add three-quarters of the Yuzu Kosho mayonnaise and toss to coat. Set aside remaining to serve.
To make the crumbed calamari, place flour, egg and breadcrumbs into separate shallow bowls. Season your flour with salt and pepper. Dip calamari into the seasoned flour mix, dusting in a light even coating; shake off any excess. Then dip into egg and then dip in breadcrumbs, lightly patting down to coat well. Place on a kitchen paper-lined tray.
Fill a bench top deep fryer or large saucepan a third full with vegetable oil. Heat gradually to 180 degrees C.
Cook the calamari, in batches, for 3 minutes or until crisp and golden. Once cooked, carefully remove from oil with a slotted spoon and transfer to a onto a paper towel lined tray. Season well with salt.
To assemble the burger, spread some of the katsu sauce and some of the mayonnaise mixture on the bottom of the bun with katsu sauce and mayo mix, followed by a serving of the slaw and topped with crispy calamari. Drizzle with some more yuzu mayonnaise. Serve with a wedge of lemon and more of that amazing finger-licking Yuzu Kosho mayonnaise.