Anago tempura is a delightful dish that showcases the unique flavor and texture of sea eel. To make anago tempura, the eel is first cut into bite-sized pieces and then coated in a light and crispy tempura batter. The eel is then deep-fried until golden brown and served with a dipping sauce. The tempura batter adds a satisfying crunch to the tender and succulent eel, creating a perfect balance of textures. Anago tempura is often enjoyed as a main course or as a side dish in a traditional Japanese meal. It pairs well with a bowl of steamed rice and a side of pickled vegetables.
