Tempura Jalapeno With Cream Cheese (4) With Eel Sauce Recipe

Prepare jalapeños

Rinse jalapeños and pat dry. Wearing gloves if preferred, slice each jalapeño lengthwise and remove seeds and membranes to reduce heat (leave some seeds if you want more heat). Trim into 4 long halves (you should have 8 halves).

Fill with cream cheese

Cut the chilled cream cheese into 8 equal logs about the length of the jalapeño halves. With a small spoon or knife, press a cream cheese log into the cavity of each jalapeño half so it fills the pepper evenly and is flush with the pepper edges.

Assemble rolls (optional sushi-style)

If you want the presentation as a roll: place the nori sheet shiny side down on a bamboo mat (or clean surface). Wet hands and spread the cooked sushi rice evenly over the nori leaving a 1-inch (2.5 cm) plain border at the top edge. Lightly dust the tops of the filled jalapeño halves with the 2 tsp flour to help adhesion. Arrange 4 filled jalapeño halves in a row along the rice near the bottom edge. Using the mat, roll tightly, sealing the top edge of nori with a little water so the roll holds. If you prefer individual pieces, skip the nori and rice and proceed to battering and frying the filled halves individually.

Prepare tempura batter

Place the tempura mix in a bowl. Add 3 tablespoons of ice cold sparkling water and stir lightly with chopsticks or a fork — do not overmix; some lumps are fine. Keep batter cold by placing bowl over an ice bath if possible. The batter should be thin and bubbly.

Heat oil

Pour neutral oil into a medium saucepan or deep pot to a depth of about 2 inches (5 cm). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a little batter into oil; it should sizzle and rise to the surface quickly, forming a pale, crisp bubble without browning immediately.

Batter and fry

For whole rolls: cut the assembled sushi roll into 4 equal pieces before battering. Lightly dust each roll piece or individual filled jalapeño half with a little flour, dip into the cold tempura batter to coat evenly, letting excess drip off. Carefully lower into hot oil in batches so you don't overcrowd the pot. Fry 2–3 minutes until batter is light golden and crisp. Turn if necessary for even color. For individual halves, fry 1.5–2 minutes until crisp and golden. Use a slotted spoon to transfer to a wire rack or paper towels to drain.

Keep warm and finish

If frying multiple batches, keep cooked pieces in a single layer on a baking sheet in a low oven (200°F / 95°C) to stay warm and crisp while finishing remaining pieces.

Combine the soy sauce, mirin, granulated sugar and sake (if using) in a small saucepan and bring to a gentle simmer over medium heat, stirring to dissolve sugar.

Lower heat and simmer gently, stirring occasionally, until the liquid reduces by about half and thickens to a glossy, syrupy consistency (about 12–15 minutes). It should coat the back of a spoon. Remove from heat and let cool slightly — the sauce will thicken more as it cools. Taste and adjust: add a pinch more sugar for sweetness or a splash of soy for saltiness.

Arrange 4 pieces on a serving plate (if you made a roll, you will have 4 pieces; if you made individual halves, select the four best pieces). Drizzle eel sauce over the tempura jalapeño pieces in a thin zigzag or pooled spoonfuls alongside.

Sprinkle toasted sesame seeds and thinly sliced scallions over the pieces. Serve immediately with pickled ginger and optional soy sauce on the side.