1/2 cup (75 grams) mayonnaise, preferably Kewpie
1 tablespoon crushed or finely chopped roasted seaweed
1 teaspoon lemon juice
8 ounces (227 grams) cleaned squid, bodies cut into 3/4-inch rings, large tentacles halved
1/2 cup (119 milliliters) milk
One 4.2-ounce (120-gram) package kimchi-flavored instant ramen
Vegetable oil, for deep-frying
1/4 cup (35 grams) cornstarch
Lemon wedges, for serving
Do not put all of the crushed noodles onto the plate at once. They'll get wet and clump together, and won't stick to the squid. Add more noodles to the plate as needed.
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