This time, I made tempura that was particular about "Edomae". Speaking of Edomae, it is female conger eel, which is more delicious than anything else. It is black and shiny and slimy, and I had a hard time removing the slime even with salt.

The reason for deep frying the skin side more than the flesh side is to suppress the fish's unique fishy smell and bring out the umami flavor. Also, when serving it to guests, place it in the pan with the flesh side facing up so that it is deep fried nicely. Among Edomae fish, conger eel tends to have a stronger smell than flounder or female conger eel, so it should be deep fried more.

1. Select fresh Edomae fish, split the flounder and conger eel open from the back, and remove the head and skin of female conger eel in one go, then remove the needles.

② Coat the flesh lightly with flour, place it in the pot with the flesh facing up, and deep fry the skin side. Deep fry the conger eel more than the flounder and female conger eel to make it plump.

③ Remove moisture from the bones and fry them raw to make bone crackers.