Eel Tempura
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.
How to make it
1
[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.
2
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.
3
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.
4
Serve with sudachi.
material
-
- egg
- 1 piece
-
- water
- 1 cup
-
- cake flour
- 250cc
-
- potato starch
- 1 tsp
-
- Grilled eel
- 1 Skewer
-
- Sudachi
- Appropriate amount
[PR]
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