Crispy Saltwater Eel Tempura with Dashi Dipping Sauce

Be the first to rate

(No Ratings Yet)

Loading...

Thin slices of tender saltwater eel are briefly marinated in a sweet-savory glaze, then coated in an icy cold tempura batter and fried until feather-light and crisp. Served with a warm dashi dipping sauce, grated daikon, and a pinch of sea salt, this elegant tempura showcases the delicate, briny flavor of anago.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 5 gSaturated Fat
• 32 gCarbs
• 1 gFiber
• 9 gSugar
• 24 gProtein
• 940 mgSodium
• 380 mgPotassium
• 65 mgCalcium
• 2.5 mgIron
• 6 mgVitamin C
• 185 mcgVitamin A

Ingredients

For the eel and marinade

• 4 conger eel (anago) fillets, about 4 oz each, skin-on and pin bones removed
• 1/2 cup mirin
• 1/4 cup soy sauce
• 2 tbsp granulated sugar
• 1 tsp grated fresh ginger
• 1 tbsp sake

For the tempura batter

• 1 cup cake flour, sifted
• 2 tbsp cornstarch
• 1 large egg, lightly beaten
• 3/4 cup ice-cold sparkling water
• 1 quart neutral frying oil such as rice bran or canola

For the dashi dipping sauce

• 1 cup homemade dashi
• 3 tbsp mirin
• 2 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt

For serving

• 1/4 cup finely grated daikon radish
• 1 tbsp grated fresh ginger
• 1 lemon, cut into wedges
• 4 shiso leaves
• Flaky sea salt, to taste

Directions

1. Pat the eel fillets dry with paper towels. Score the skin side lightly in a crosshatch pattern to prevent curling. In a small saucepan, combine mirin, soy sauce, sugar, ginger, and sake; bring to a simmer and stir until sugar dissolves. Pour over the eel in a shallow dish and marinate for 15 minutes.
2. Meanwhile, make the dipping sauce: combine dashi, mirin, soy sauce, sugar, and salt in a small pot. Heat gently for 3 minutes until sugar dissolves, then keep warm over low heat.
3. Pour the frying oil into a heavy pot or wok to a depth of about 2 inches and heat to 340°F (170°C), maintaining temperature throughout frying. Line a tray with a wire rack and paper towels.
4. In a large bowl, whisk together cake flour and cornstarch. Add the beaten egg and ice-cold sparkling water; stir just until loosely combined, leaving small lumps (do not overmix).
5. Remove eel from marinade and pat dry. Dip each fillet into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry 2 fillets at a time for about 3 minutes per side, turning once, until the batter is pale gold and crisp.
6. Drain fried eel on the wire rack and immediately sprinkle lightly with flaky sea salt. Arrange on warmed plates with a small mound of grated daikon, a dab of ginger, a shiso leaf, and a lemon wedge. Serve with the warm dashi dipping sauce on the side.

Cook’s Notes

• Keep all batter ingredients as cold as possible — even the flour benefits from a few minutes in the freezer for the crispiest, lightest coating.
• Do not overmix the batter; a few lumps are essential to prevent gluten development and keep the tempura airy.
• Maintain oil temperature at 340°F; too cool and the eel absorbs oil, too hot and the batter browns before the fish cooks through.
• For best texture, serve within 5 minutes of frying — tempura loses its crispness quickly.
• If anago is unavailable, substitute unagi (freshwater eel) or even thick-cut monkfish for a similar meaty, mild-fleshed result.

You might also like

Asian

Japanese Steamed Monkfish Liver with Ponzu

Asian

Tempura Platter

Asian

Japanese Chicken and Egg Rice Bowl

Asian

Ozoni New Year Mochi Soup