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Rolled Conger Eel Tempura
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1
Scrape the slime off the skin of the 2 conger eels with the back of a knife, then rinse with water.
Conger eel 2 whole
0:38
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Ingredients
1
Scrape the slime off the skin of the 2 conger eels with the back of a knife, then rinse with water.
Conger eel 2 whole
0:38
2
Pat dry with paper towels.
0:43
3
Cut the conger eel into 3 equal pieces.
0:47
4
Cut 1 sheet of toasted nori into 6 equal pieces.
0:51
5
Place a piece of conger eel skin-side up lengthwise, top with a piece of toasted nori, and roll it up from the near side.
0:56
6
Secure the seam with a toothpick, and make 6 rolls in total the same way.
1:04
7
Combine 50g tempura flour and 80cc cold water in a bowl and mix until smooth.
1:09
8
Pour vegetable oil about 3cm deep into a pot and heat to 170°C.
1:19
9
Dip the conger eel in the batter, lower it into the oil, and fry over medium heat for 2 to 3 minutes, turning, until cooked through.
1:24
~3 min
10
Arrange the tempura on a plate, serve with salt, and it's done.
1:33
1
Step 1
Scrape the slime off the skin of the 2 conger eels with the back of a knife, then rinse with water.
Conger eel
2 whole
2
Step 2
Pat dry with paper towels.
Conger eel
2 whole
3
Step 3
Cut the conger eel into 3 equal pieces.
Conger eel
2 whole
4
Step 4
Cut 1 sheet of toasted nori into 6 equal pieces.
Toasted nori
1 sheet
5
Step 5
Place a piece of conger eel skin-side up lengthwise, top with a piece of toasted nori, and roll it up from the near side.
Conger eel
2 whole
Toasted nori
1 sheet
6
Step 6
Secure the seam with a toothpick, and make 6 rolls in total the same way.
Conger eel
2 whole
Toasted nori
1 sheet
7
Step 7
Combine 50g tempura flour and 80cc cold water in a bowl and mix until smooth.
Tempura flour
50g
Cold water
80cc
8
Step 8
Pour vegetable oil about 3cm deep into a pot and heat to 170°C.
Vegetable oil
to taste
9
Step 9
Dip the conger eel in the batter, lower it into the oil, and fry over medium heat for 2 to 3 minutes, turning, until cooked through.
Conger eel
2 whole
Toasted nori
1 sheet
Tempura flour
50g
Cold water
80cc
Vegetable oil
to taste
10
Step 10
Arrange the tempura on a plate, serve with salt, and it's done.
Salt
to taste
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Rolled Conger Eel Tempura — cook along with the video