Heat a deep fat fryer or heavy-based pan of vegetable oil to 190°C.
Season the flour with salt and black pepper.
Dredge the squid rings thoroughly in the seasoned flour.
Dip squid rings into beaten eggs and then coat in panko breadcrumbs.
Fry squid rings in batches for two minutes until golden-brown.
Remove squid with a slotted spoon and drain on kitchen paper.
Purée all dressing ingredients except vegetable oil in a processor.
Gradually add oil to the processor until a thin mayonnaise forms.
Adjust seasoning and add extra yuzu juice if desired.
Mix Chinese leaf, red onion, and mint in a bowl.
Whisk vinegar, sesame oil, vegetable oil, and lime juice together.
Pour dressing over the leaves and toss well.
Serve squid drizzled with ponzu dressing alongside the salad.