Eel Tempura

Japanese food
Seafood side dishes
Tamura Takashi
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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
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.

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