Conger Eel Tempura recipe - ingredients, nutrition and when to eat it
This dish features conger eel fried in a light, crisp batter and served with a savory soy dipping sauce.
This dish features conger eel fried in a light, crisp batter and served with a savory soy dipping sauce. The mild eel and crunchy coating make it a lovely dinner or a light evening snack.
Japanese · 25 minutes to cook
Nutrition (per 280g serving): 632.3 kcal · protein 27.2g · carbohydrate 33.3g · fat 41g · sodium 837.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mix the batter only briefly, as overmixing will make it sticky.
Tips: Pat the conger eel thoroughly dry so the oil splatters less and the batter adheres well.
Tips: If the oil is not hot enough, the coating will turn soggy. Test it by dropping in a little batter—it should rise to the surface right away.
Tips: Let the sauce cool slightly after simmering so the tempura stays crisp longer.
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Ingredients (1 serving)
- Conger Eel Fillet — 120 g
- Flour — 30 g
- Egg — 0.5 pc
- Water — 40 ml
- Cooking Oil — 30 g
- Soy Sauce — 2 tsp
- Mirin — 2 tsp
- Sugar — 0.5 tsp
- Green onion — 10 g
- Ginger — 3 g