Anago Don

Serves 3

All of you might already be familiar to Unagi-Don dish, Japanese fresh water eels marinated with kabayaki sauce and grilled. Another type of eels that are consumed in Japan is Anago (穴子), they are salt-water eels, normally referred to Ma-anago (Conger myriaster). As Anago is slightly less rich and oily than unagi, people serve it fried in tempura batter. Anago has a very soft texture and sweet taste.(source wikipedia). The first time I tasted anago was when I was so hectic that day that I was convinced that I could not cook for dinner. So I stopped over at the shop near my house and bought some tempura battered anago. I turned out that it was very delicious. The meat was sweet and tender and my toddler loves it. All we have to do is be extra careful because there are lots of soft skeletons. This anago don then become one of our favorite menu.

1 anago, only the flesh, cut into 6 pieces
1 egg
1 cup ice water/cold water
1 cup all purpose flour, sifted
1/2 tsp salt
1 tsp baking soda
1 cup shredded cabbage
okonomiyaki sauce

How to prepare:
-wash and pat dry the anago
-prepare the tempura batter by combining egg, flour, salt, baking soda and cold water, stir well
-heat deep fry oil
-place the anago in the tempura batter
-deep fry until golden brown, take out and drain the oil
-wash the cabbage and drain dry, set aside

How to assemble:
-place Japanese rice in a bowl
-add cabbage
-add the tempura anago
-sprinkle some okonimiyaki sauce

4 thoughts on “Anago Don

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