📝 About This Recipe
Elevate the traditional Japanese eel experience with this sophisticated Unagi Tempura, where the rich, fatty succulence of freshwater eel meets a light-as-air, shatteringly crisp batter. Unlike the grilled 'Kabayaki' style, this preparation highlights the natural sweetness and buttery texture of the unagi, protected by a delicate lace-like crust. It is a masterclass in textural contrast, offering a luxurious bite that is both decadent and refined.
🥗 Ingredients
The Unagi
- 2 large pieces Freshwater Eel (Unagi) fillets (cleaned, skin-on, approximately 200g each)
- 2 tablespoons Sake (for steaming and deodorizing)
- 1/4 cup Cornstarch (for dredging)
Classic Tempura Batter
- 1 cup Cake flour (sifted and chilled)
- 1 large Egg yolk (cold from the refrigerator)
- 1 cup Ice-cold sparkling water (must be very cold and bubbly)
- 2-3 pieces Ice cubes (to keep the batter bowl chilled)
Tentsuyu Dipping Sauce
- 1/2 cup Dashi stock (homemade or high-quality instant)
- 2 tablespoons Mirin (sweet rice wine)
- 2 tablespoons Soy sauce (Japanese dark soy sauce)
- 1/2 teaspoon Sansho pepper (Japanese citrus-peppery spice)
Frying & Garnish
- 1 quart Vegetable oil (neutral oil like canola or grapeseed)
- 2 tablespoons Toasted Sesame oil (added to frying oil for aroma)
- 3 inch piece Daikon radish (finely grated and drained)
- 1 teaspoon Fresh Ginger (finely grated)
👨🍳 Instructions
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1
Prepare the unagi by rinsing gently and patting completely dry. Slice the fillets into 2-inch wide rectangular pieces on a slight diagonal for a beautiful presentation.
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2
Place the unagi pieces on a plate and drizzle with 2 tablespoons of sake. Let sit for 10 minutes to soften the small pin bones and remove any fishy aroma.
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3
While the eel rests, prepare the Tentsuyu sauce by combining dashi, mirin, and soy sauce in a small saucepan. Bring to a simmer for 1 minute, remove from heat, and stir in the sansho pepper. Set aside to cool to room temperature.
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4
Grate the daikon radish and fresh ginger. Squeeze the excess moisture out of the daikon and form into small decorative mounds. Set aside for serving.
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5
Fill a heavy-bottomed pot or wok with 2-3 inches of vegetable oil and add the sesame oil. Heat the oil to exactly 350°F (175°C).
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6
While the oil heats, prepare the 'cold' station. Place your sifted cake flour in one bowl and your ice-cold sparkling water and egg yolk in another.
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7
Lightly whisk the egg yolk into the sparkling water. Pour this mixture into the flour. Using chopsticks, mix with a stabbing motion for only 10-15 seconds. Do not overmix; lumps are essential for a crispy texture.
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8
Dredge each piece of unagi lightly in cornstarch, tapping off all excess. This 'primer' ensures the batter clings to the oily fish.
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9
Dip the unagi pieces into the cold batter one by one, ensuring a thin, even coating.
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10
Carefully lower 3-4 pieces of eel into the hot oil. Avoid overcrowding the pot, as this will drop the oil temperature and lead to greasiness.
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11
Fry for 2-3 minutes until the batter is a very pale gold and feels firm and crisp to the touch. Unagi is naturally fatty, so it doesn't require long cooking.
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12
Remove the tempura with a slotted spoon or wire rack and drain on a cooling rack (not paper towels) to maintain maximum crispness.
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13
Skim any stray batter bits (tenkasu) from the oil before starting the next batch to prevent burning.
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14
Arrange the hot unagi tempura on a plate lined with washi paper. Serve immediately while the temperature contrast between the hot eel and cool sauce is at its peak.
💡 Chef's Tips
Keep everything ice-cold: the flour, the water, and even the bowl. This prevents gluten development and ensures a light crunch. Do not over-mix the batter; if you see streaks of flour, that is perfectly fine. Use a thermometer to maintain a steady 350°F; if the oil is too cool, the eel will be oily; if too hot, the delicate batter will burn before the eel is heated through. If using pre-grilled (frozen) unagi, ensure it is fully thawed and the sweet glaze is wiped off completely before dredging in cornstarch.
🍽️ Serving Suggestions
Serve with a side of chilled Junmai Ginjo Sake to cut through the richness of the eel. Pair with a simple sunomono (cucumber salad) to provide a refreshing, acidic counterpoint. Add a small mound of matcha salt (sea salt mixed with green tea powder) for an alternative dipping experience. Serve atop a bowl of hot steamed rice with a drizzle of unagi sauce for a 'Tempura Unadon' twist.