Prepare Wagamama Spicy Vinegar Sauce according to the recipe in the Box below. Set aside.

Wash squid under cold water. Place on a paper towel-covered plate to drain. Allow to dry thoroughly before frying to ensure crispy results.

Cut off tough bottom and top of squid tube.

Cut squid tube open and lay flat, inside up, on your cutting board. Remove any bits of skin or boney bits left on inside.

Score the squid with light cuts, not all the way through, with lines about 1/4 inch apart. Turn the squid 1/4 turn and score again on this direction creating a diamond or pineapple pattern

Cut tube in 1/2 then slice into 1/2 to 3/4-inch wide strips.

Repeat with remaining squid tubes until all are done. Set aside.

Pour vegetable oil into large skillet.

Place skillet over medium heat.

While oil is heating, place corn flour in a medium bowl.

Place prepared squid sticks into corn flour. Toss well until squid is fully covered with flour.

When oil is hot and shimmering, carefully place floured squid into hot oil a few at a time. You can fry quite a few, but do not crowd so much you cannot stir them. Fry for about 2 minutes, stirring so they do not stick together, until pale golden. Do not overcook or the squid will become tough and rubbery. Remove with a slotted spoon or spider strainer to a large bowl.

Continue until all squid are fried.

Sprinkle with a bit of shichimi powder and salt as you gently toss the squid. Continue to sprinkle and toss until all shichimi powder and salt are used.

Taste. Add more shichimi powder and/or salt, if desired.

Serve hot with Wagamama Spicy Vinegar Sauce in a bowl on the side for dipping.