Eel Tempura

Japanese food

Seafood side dishes

The kabayaki eel has already cooked, so you don't have to fry it slowly, just fry it to the extent that the batter is in a Parisian state.

Cooking time: 8 minutes

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How to make it

[Make a batter]
Add 1 cup of water to one whole egg and mix well. This will result in white foam, which will remove the foam.

Add the same amount of cake flour (250cc) and 1 teaspoon potato starch in the same amount as in [1] and mix the egg mixture and flour to make a batter.

Put an appropriate amount of flour into kabayaki eel cut into easy-to-eat sizes, then dip into the batter you have made, and fry in hot oil for about a minute and a half.