Aomori Ika-Menchi — Squid Fritters

Clean the squid, removing the innards. Pulse the bodies briefly in a food processor so texture remains, and finely chop the tentacles with a knife.

Finely chop the carrot and microwave for 1 minute. Chop the cabbage into about 5 mm pieces and finely chop the onion; the source table lists onion but its cutting step is omitted.

Mix the squid and vegetables with salt and pepper. Add the flour gradually until the mixture holds together. Divide into 10 patties with lightly oiled hands.

Fry the shishito peppers, then the patties, in a deep pan of hot oil. Cook until crisp outside and fully cooked through; squid should reach 63°C. Drain and serve.