Ingredients with Measurements:
- 1 lb eel fillet, sliced into 1/2 inch pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup ice-cold water
- Vegetable oil, for frying
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp grated ginger
- 1 garlic clove, minced
- 1 green onion, thinly sliced
- Sesame seeds, for garnish
Special equipment needed:
- Deep-fry thermometer
- Wire rack
Step-by-step instructions:
1. In a large bowl, whisk together flour, cornstarch, baking powder, and salt.
2. Add ice-cold water to the bowl and whisk until the batter is smooth.
3. Heat vegetable oil in a deep pot over medium-high heat until it reaches 375°F on a deep-fry thermometer.
4. Dip each eel slice into the batter, shaking off any excess, and carefully place it into the hot oil.
5. Fry the eel slices in batches until they are golden brown and crispy, about 2-3 minutes per side.
6. Use a slotted spoon to transfer the fried eel slices to a wire rack to drain excess oil.
7. In a small bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sliced green onion to make the dipping sauce.
8. Serve the tempura fried eel slices hot with the soy-ginger dipping sauce on the side.
9. Garnish with sesame seeds.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Oil temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 15g
- Carbohydrates: 45g
- Protein: 20g
Substitutions for ingredients:
- Eel fillet can be substituted with any firm white fish, such as cod or tilapia.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Green onion can be substituted with chives or scallions.
Variations:
- Add some spice to the dipping sauce by adding a pinch of red pepper flakes or a dash of hot sauce.
- Substitute the eel slices with shrimp or vegetables, such as sweet potato or zucchini.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure the tempura batter stays crispy.
- Do not overcrowd the pot when frying to prevent the temperature from dropping too much.
- Use a wire rack to drain excess oil and keep the tempura crispy.
- Serve the tempura immediately after frying for the best texture.
Storage instructions:
- Tempura fried eel slices are best served fresh and should not be stored.
Reheating instructions:
- Tempura fried eel slices should not be reheated as they will lose their crispy texture.
Presentation ideas:
- Serve the tempura fried eel slices on a platter with the dipping sauce in a small bowl on the side.
- Garnish with sesame seeds and sliced green onion for a pop of color.
Garnishes:
- Sesame seeds
- Sliced green onion
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables for a complete meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the tempura batter is too thick, add more ice-cold water to thin it out.
- If the tempura batter is too thin, add more flour to thicken it up.
- If the tempura batter is not sticking to the eel slices, make sure the eel slices are dry before dipping them into the batter.
Food safety advice:
- Use caution when frying with hot oil.
- Make sure the eel fillet is fresh and has been properly cleaned before slicing and frying.
Food history:
- Tempura is a Japanese dish that was introduced to Japan by Portuguese missionaries in the 16th century.
Flavor profiles:
- The tempura fried eel slices are crispy and savory, while the soy-ginger dipping sauce is sweet and tangy with a hint of spice.
Serving suggestions:
- Serve as an appetizer or main dish for a Japanese-inspired meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese