Anago no Tempura (Conger Eel Tempura)

Start by measuring cold water into a jug and placing it in the refrigerator for about 20-30 minutes. If you’re using sparkling water, keep the unopened bottle in the fridge until you’re ready to mix the batter.

In a medium bowl, sift together your cornstarch and cake flour, then give it a good mix.

Pop this mixture into the freezer for 20-30 minutes too. This might seem excessive, but trust me, chilling all your ingredients makes a dramatic difference in the final texture.

While your ingredients are chilling, let’s prepare the eel. Conger eel has a slippery coating that needs to be removed. Sprinkle about 1 tablespoon of salt over the eel and gently rub it across the surface. This helps break down the slime layer that can cause fishy flavors in your final dish.

Rinse thoroughly under cold running water until all slime and salt are completely removed. You’ll notice the skin feels slightly different – cleaner and a bit rougher to the touch.

Place the eel skin-side up on a cutting board with a paper towel over the top. Pour hot water (70-75°C/160-167°F) over the skin. The slime will instantly turn white, making it easier to spot.

Using the back of your knife (not the sharp edge), gently scrape away any white residue that appears. Be gentle here! You want to clean the eel without damaging the flesh.

Pat the eel completely dry with paper towels. This step is crucial for preventing dangerous oil spatters when frying.

Now, cut the eel into manageable pieces into 2 or 3 (15cm/6-inch portions work perfectly) unless you use a big enough pot to accommodate one whole fish.

Honekiri (骨切り):

Before you start coating, if you’re using big conger eels with small bones that are still intact, make some small vertical cuts through the flesh at 3-4 mm intervals. You want to cut almost to the skin but not through it.

This technique, called “honekiri,” makes any remaining small bones unnoticeable when you’re eating. But you don’t have to do this if the conger eel is already completely deboned or you use relatively small eels.

Dust each piece with a thin layer of flour, making sure to cover all surfaces while shaking off any excess.

Now, it’s time to preheat your oil. Heat your oil to 180-190°C (356-374°F).

Take your chilled ingredients from the refrigerator and freezer. Pour the cold water and sparkling water into a bowl, add an egg yolk, and whisk gently just until combined.

Add your chilled flour mixture in three batches, gently folding with chopsticks. Resist the urge to whisk until smooth! Those lumps are actually your friends.

In tempura batter, lumps aren’t just acceptable – they’re desirable! Those pockets of unmixed flour create the characteristic irregular surface and light texture of great tempura. Over-mixing activates gluten, which leads to a chewy coating instead of a crisp one.

The batter should be thin – thinner than pancake batter – so the eel’s shape remains visible through the coating.

If needed, add a few ice cubes to keep the batter cold, especially if you’re frying multiple batches.

Dip each piece of eel completely in the batter, and carefully slide it into the preheated oil, skin-side down first.

For the first minute, don’t touch the eel! Let the batter set before attempting to turn it. Once the coating has firmed, gently flip it once or twice during cooking to ensure even browning.

Keep an eye out for visual cues that’ll let you know when the tempura is good to go. You’re looking for a golden amber color, what we call “fox-color.” The batter should feel firm when you give it a gentle press with chopsticks. This takes about 3-5 minutes total.

Once beautifully golden, immediately transfer the tempura to a wire rack set over a tray – never directly onto paper towels, which can make the bottom soggy. This draining step is especially important for eel tempura, as the coating tends to absorb more oil than vegetable tempura.

Serve immediately while crisp, accompanied by traditional tempura dipping sauce (tentsuyu), grated daikon radish, and a sprinkle of sea salt. The contrast of the hot, crispy eel with cool, tangy condiments creates that perfect balance that makes tempura so irresistible!