Anago Tempura is a crispy and flavorful dish that showcases the delicate taste of sea eel. To make this tempura, you will need the following ingredients: - 2 anago fillets - 1 cup all-purpose flour - 1/2 cup cornstarch - 1 teaspoon baking powder - 1 cup ice-cold water - Vegetable oil for frying Start by preparing the anago fillets. Remove the skin and bones, and cut the eel into bite-sized pieces. In a bowl, combine the all-purpose flour, cornstarch, and baking powder. Gradually add the ice-cold water while stirring, until you have a smooth batter. Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Dip the anago pieces into the batter, making sure they are evenly coated. Carefully place the battered eel into the hot oil and fry until golden brown and crispy, about 3-4 minutes. Remove the anago tempura from the oil and drain on a paper towel to remove excess oil. Serve immediately with a dipping sauce made from soy sauce, mirin, and grated daikon radish. Enjoy th... Leer más
