How to Cook Eel Tempura

Eel tempura, also known as unagi tempura, is a delicious Japanese dish that combines the tender and flavorful eel with a crispy and light tempura batter. It's a dish that is enjoyed by many, and making it at home is easier than you might think. In this guide, I will explain in detail how to cook eel tempura to perfection.

Ingredients:

- 2 fresh eels (about 500 grams)

- Vegetable oil for frying

- Tempura batter mix

- Ice-cold water

- Flour for dusting

- Tempura dipping sauce

- Salt

Instructions:

1. Preparing the eel:

   - Start by purchasing fresh eels from a reputable source. Make sure they are properly cleaned and gutted.

   - Rinse the eels under cold running water to remove any residual slime.

   - Pat dry with a paper towel and cut each eel into small bite-sized pieces, about 3-4 inches in length.

2. Preheating the oil:

   - Fill a deep pot or a wok with vegetable oil, leaving enough room for the eels to be submerged.

   - Heat the oil to around 350°F (180°C). You can check the temperature using a thermometer or by dropping a small piece of bread into the oil. If it sizzles and turns golden brown within seconds, the oil is ready.

3. Preparing the tempura batter:

   - In a large bowl, combine the tempura batter mix with ice-cold water according to the package instructions.

   - Stir the mixture using chopsticks or a whisk until it becomes a smooth and slightly lumpy batter. Be careful not to overmix, as this can make the batter dense.

4. Coating the eel:

   - Lightly dust the eel pieces with flour to help the batter adhere better.

   - Dip each piece of eel into the tempura batter, making sure it is well coated. Allow any excess batter to drip off.

5. Frying the eel:

   - Carefully place the eel pieces into the preheated oil, making sure not to overcrowd the pot or pan. Fry them in small batches for even cooking.

   - Cook the eel in the hot oil for about 3-4 minutes, or until the tempura batter turns golden brown and crispy.

   - Use a slotted spoon or a pair of chopsticks to carefully remove the eel from the oil and transfer them to a wire rack or paper towel-lined plate to drain excess oil.

   - Sprinkle the fried eel with a pinch of salt while they are still hot.

6. Serving the eel tempura:

   - Eel tempura is typically served with a dipping sauce. You can purchase ready-made tempura dipping sauce from a store or make your own by combining soy sauce, mirin (sweet rice wine), dashi stock, and sugar.

   - Arrange the eel tempura neatly on a serving plate and serve alongside the dipping sauce.

   - Eel tempura is often enjoyed with a side of steamed rice or as part of a larger tempura platter.

Tips:

- It's important to use fresh eels for the best flavor and texture. If you can't find fresh eels, you can use frozen eel fillets as an alternative.

- The key to a light and crispy tempura batter is to keep the batter ice-cold and to avoid overmixing it.

- When frying the eel, make sure the oil is at the right temperature. If the oil is too hot, the batter may brown too quickly without the eel being fully cooked inside.

- Don't overcrowd the frying pot or pan. This will ensure that the eel cooks evenly and that the oil temperature doesn't drop too much.

- Serve the eel tempura immediately after frying to retain its crispiness. If you need to keep it warm, place it on a wire rack in a preheated oven at a low temperature.

In conclusion, eel tempura is a delightful dish that combines the delicate flavor of eel with the irresistible crunch of tempura batter. By following these steps, you can create a restaurant-worthy eel tempura right in your own kitchen. Enjoy the crispy texture and savory taste of this Japanese delicacy, and impress your family and friends with your culinary skills!