Introducing the charms of conger eel and recommended recipes

What is an eel? : Diverse kinds and attractions

When you hear the word conger eel, many people may think of delicious sushi ingredients. But that's not the only world of conger eels. The family Eelaceae contains 27 species of 15 genera, black conger eel, and roe conger eel, among them, the Eel conger eel is caught in the Seto Inland Sea and is considered an important species in fisheries.

Appearance characteristics and ecology

The body of eels is eel-like, cylindrical, with no ventral fins and continuous dorsal, butt and tail fins. The surface of the body is characterized by a slimy, slimy feel. The body color is generally dark brown or gray-brown, but depending on the type, white spots may appear on the head or side of the body. The body of the conger eels is very long and has a variety of patterns such as stripes and dots, making them very different from other conger eels.

Seasonal eel and how to choose

Eels can be enjoyed all year round, but the flavor is particularly outstanding in the summer. When choosing fresh conger eel, it is best to choose those that have been torn and those that have not felt dry, while those that have been torn are not fatty. Eel, rich in vitamin A, is a nutritious and healthy food.

How to eat eels

There are many ways to eat conger eels. It is very popular not only as a tempura, stewed dishes, and teriyaki, but also as a chirashi sushi dish. Akashi in the Tokyo Bay and the Seto Inland Sea, as well as Matsushima Bay and Ibaraki eels are particularly popular, and many imported products are available.

Here we will also introduce some delicious recipes using eel.

Soft boiled eel

• Ingredients (serves 4)
  • Eel (open): 8 (approx. 300g)
  • Ingredients for the broth (salt, mirin, powdered syrup: a little)
• How to make it
  1. Wash the treated eel with water and remove the water.
  2. Bring the ingredients for the broth into a flat pot and add the conger eel. Cover with a drop lid and when it boils, simmer over medium heat for 10-15 minutes and cool.
  3. Add mirin to the broth and make a simmered sauce while removing the scum.
  4. When eating, quickly sprinkle the conger eel, pour the sauce over it, and sprinkle it with flour.

Eel tempura

• Ingredients (serves 4)
  • Eel (open): 8
  • Small eggplant (cut into brown noodles): 4 pieces
  • LL Chicken (molded): Appropriate amount
  • Grated radish, ginger (grated), lemon or sudachi: each appropriate
  • Ingredients for the soup (salt, deep-fried oil, flour)
• How to make it
  1. Remove the eel slime, wash it with water and wipe off the water thoroughly.
  2. Bring the ingredients to the soup over medium heat, simmer over low heat for 3-4 minutes, then turn off the heat, and set for 3-4 minutes to rub.
  3. Mix egg yolks and cold water and add flour while sieve it to make a batter.
  4. Heat the oil to 160°C and quickly fry the LL chicken with eggplant. Sprinkle the conger eel with flour to coat it, then fry it in half with kalp and fried it.
  5. Serve in a bowl and enjoy with tentsu soup.

These recipes allow you to fully enjoy the deliciousness of conger eels. Please enjoy the unique flavor and soft texture of conger eel at home.