Geso Karaage

Thoroughly clean the squid tentacles, removing any remaining membrane or hard parts. Pat the squid tentacles very dry with paper towels and cut them into bite-sized pieces.

In a medium bowl, combine the koikuchi soy sauce, sake, mirin, grated fresh ginger, and grated fresh garlic. Add the prepared squid tentacles to the marinade, ensuring all pieces are coated. Marinate for at least 20 minutes at room temperature, or up to 1 hour in the refrigerator.

After marinating, remove the squid tentacles from the bowl, allowing any excess marinade to drip off. Place the katakuriko (potato starch) in a shallow dish. Dredge each piece of squid tentacles thoroughly in the katakuriko, ensuring an even, thin coating.