Anago no Tempura (Conger Eel Tempura)

Before starting this recipe, be sure to chill all of the tempura ingredients thoroughly (including the dry ingredients - I put them in the freezer).While you wait, place 4 conger eel fillets in a bowl and sprinkle with 2 tbsp salt. Massage the salt over the fillets to help break down the slimy layer on the surface, then wash thoroughly with running water.

Lay the conger eel fillets flat on a cutting board with the skin side facing up. Cover it with kitchen paper, then pour hot water (around 70 °C (158 °F)) over the top to reveal the slime which will turn white.

Use the blunt side of a knife to gently scrape off the slime, then dry them thoroughly with kitchen paper.

If your fillets are particularly thick, make small vertical cuts along the flesh side about 3-4mm apart and a little over halfway through the flesh. This will break any remaining small bones.

Cut the fillets into 15cm/6" pieces, or your preferred size that fits inside your cooking pot.

Start heating your cooking oil to 180 °C (356 °F) - 190 °C (374 °F). Dust the surface of the eel fillets with a thin layer cake flour and brush off any excess.

When your oil is almost ready, take a mixing bowl and add 75 ml cold water, 50 ml carbonated water and 1 egg yolk straight from the fridge. Whisk gently until combined.

Mix 15 g cornstarch and 75 g cake flour together in a small bowl, then add it to the egg mixture in 3 batches. Rather than whisking, use chopsticks to draw crosses in the mixture until there is no more dry flour. Lumps are perfectly okay, do not overmix.

If you are making multiple batches or are in a warm environment, add a few ice cubes to the batter.

Once the oil is hot, dip the flour-dusted eel fillets in the batter and then place them straight into the pot. Fry in batches to avoid overcrowding the pot.

After 1 minute, sprinkle a small amount of extra batter over the fillets for added texture.

Fry for about 3-5 minutes or until the batter becomes lightly browned, then transfer to a wire rack to drain the excess oil.

Serve immediately with tempura dipping sauce (tentsuyu), a sprinkle of salt, and some grated daikon radish (daikon oroshi). Enjoy!