1 teaspoons (mixed into half the amount of tempura coating)
Grated daikon radish
Tempura dipping sauce
Wash the pond smelt in salted water and dry well with a paper towel. Coat with some cake flour and set aside. Heat up the oil.
Put the flour, egg, cold water, and sugar into a bowl and mix together. Add the pond smelt from Step 1 and coat with the tempura coating.
Deep-fry the pond smelt in 170℃ oil.
You can optionally add 1 teaspoon of aonori to half of the tempura coating mixture. Enjoy with your choice of salt or grated daikon radish and mentsuyu.
Story Behind this Recipe
This is a standard tempura dish in our home that I have been making for a long time.
When coating with the flour, if you put them in a plastic bag, it's easier and leaves the kitchen cleaner. When using small pond smelt, the sound of the frying oil will change quickly and become quiet, so pay attention to that.