Main ingredients 🥩
anagostarchtempura flourshiitake mushroomChinese peppertempura sauce
Jung Ho-young's Anago Tempura Don
A professional-style tempura rice bowl topped with crispy-on-the-outside, juicy-on-the-inside deep-sea eel fritter
🙋 Recommended for
- ⭐ Those who want to try making a high-end, restaurant-style Japanese tempura rice bowl at home
- ⭐ Those who enjoy properly prepared eel dishes with a crisp exterior and soft, tender interior
Ingredients needed 🛒2 servings
- anago (deep-sea eel) 1 whole
- starch 1/2 cup
- tempura flour 1/2 cup
- ice water (or carbonated water or beer) as needed
- shiitake mushroom 2 pieces
- Chinese pepper 4 pieces
- rice 2 bowls
- tempura soy sauce as needed
- vegetable oil as needed
Recipe 🍳
- Make slits at the head and tail of the eel to drain blood and remove internal organs.
- Use a knife to cleanly cut off the dorsal fin of the eel.
- Pour boiling water over the eel’s surface to remove the white membrane that forms, then scrape it off with a knife to eliminate fishy odor, and cut the eel in half.
- Mix starch and tempura flour in a 1:1 ratio, then add cold ice water or carbonated water to make the tempura batter.
- Fry the eel, shiitake mushrooms, and Chinese peppers coated in batter in oil preheated to 170 degrees until crispy. Removing the fritters from the oil and exposing them briefly to air before returning them enhances crispiness without double-frying.
- Place rice into a bowl, sprinkle a little soy sauce, arrange the sliced fried eel and vegetable fritters on top, and drizzle with more sauce to finish.
- Remove the internal organs and dorsal fin from the eel, then rinse under boiling water to remove the white membrane.
- Mix starch and tempura flour in a 1:1 ratio and prepare a crispy tempura batter using ice water.
- Fry the eel and vegetables in 170-degree oil until crisp, then place on top of rice with sauce.
Cooking tips 💡
- Using ice water, carbonated water, or flat beer in the batter suppresses gluten formation, resulting in significantly crispier results.
- Removing the fritters from the oil, letting them briefly contact air, and returning them to the oil helps achieve a crisp texture without double-frying.
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