Chef’s Recipe: Anago Tempura

Preparation

1. Remove the Anago from the packaging, allow the fish to thaw completely outside the fridge.
2. Remove the large bones.
3. Pour boiling water over the Anago and leave it for a few seconds.
4. Pat the Anago dry with kitchen paper.
5. Mix 1 egg in 400 ml water.
6. Then add 150 g flour to half the egg-water mixture. Mix this briefly with a fork. Be careful, if you mix too much, the tempura will not get crispy.
7. Deep-fry the Anago in sunflower oil at 170-180 °C until it turns golden brown.
8. Heat 120 ml water, 1 gr dashi powder, 20 ml soy sauce, 20 ml mirin, 4 gr sugar and 3 gr (fresh) ginger briefly in a pan for a matching sauce.
9. The Anago Tempura is also delicious with some salt and lemon!