Unagi, Avocado, Truffle Aioli, Tempura Recipe

Prepare oil

Pour vegetable oil into a deep pot or heavy-bottomed pan to a depth of 3–4 inches (about 1 liter). Heat over medium-high until it reaches 350°F (175°C). Use a thermometer for accuracy.

Make batter

In a bowl, lightly beat the egg. Add ice water and club soda (if using) to the egg. In a separate bowl, combine the all-purpose flour, rice flour, and 1/2 tsp salt. Mistake to avoid: do not over-mix. Pour the wet into the dry and gently fold with chopsticks or a fork until just combined — lumps are okay. Keep the batter cold by placing the bowl over a larger bowl filled with ice if available.

Prep pieces for battering

Cut the prepared unagi (if precooked) into 1-inch wide strips or bite-size pieces appropriate for tempura. If using fresh eel, cut into bite pieces and pat dry, then briefly sear or grill as described in Unagi section before battering. Slice avocado into 8–10 wedges about 1/2-inch thick and toss lightly with 1 tsp lemon juice to prevent browning. Keep both chilled until ready.

Fry

Working in small batches (2–3 pieces at a time), dip avocado wedges and unagi pieces into the batter to coat lightly, letting excess drip off. Carefully lower into the hot oil and fry until pale golden and crisp: avocado 45–60 seconds, pre-cooked unagi 45–90 seconds (watch to avoid overcooking). Maintain oil temperature around 325–350°F (160–175°C). Remove with a slotted spoon to a rack or paper towel-lined tray to drain. Lightly season with a pinch of salt immediately after frying.

Prepare glaze (unagi sauce)

In a small saucepan combine 3 tbs soy sauce, 3 tbs mirin, 2 tbs sake, and 1.5 tbs sugar. Bring to a gentle simmer over medium heat and reduce until slightly syrupy, about 6–8 minutes. Remove from heat and let cool slightly. This is your unagi glaze (tare). Reserve a tablespoon for finishing if you like a glossy drizzle.

Warm or grill unagi

If using pre-cooked kabayaki unagi: brush both sides lightly with the prepared glaze and warm under a hot broiler or on a grill pan for 1–2 minutes per side until caramelized and heated through. If using fresh eel: pat dry, lightly season, sear skin-side down in a hot oiled pan until mostly cooked, then brush with glaze and finish under a broiler or on the grill until cooked and caramelized. Let rest briefly, then cut into pieces sized for tempura or bite-sized portions for plating.

Prepare avocado

Halve, pit, and peel the avocado. Cut into 8–10 even wedges. Toss gently with 1 tsp lemon juice to keep color. For a different presentation, you can thinly slice and fan for plating instead of wedges.

Finish avocado and unagi

After frying, arrange tempura avocado and tempura unagi on a serving plate. Lightly brush or drizzle remaining unagi glaze over the fried unagi pieces for shine and flavor. Sprinkle sliced scallions, shredded nori, and toasted sesame seeds over the dish.

Make aioli

In a small bowl combine 1/2 cup mayonnaise, 1/2 tsp truffle oil, 1/2 tsp grated garlic, 1/2 tsp lemon juice, 1/4 tsp salt, and a pinch (1/8 tsp) black pepper. Whisk until smooth and taste — adjust truffle oil in small increments if you want a stronger aroma. Chill until ready to serve. If you prefer a lighter texture, thin with 1–2 tsp water or lemon juice.

Plate with aioli

Spoon the truffle aioli into a small dipping bowl or drizzle artistically over the tempura just before serving. Serve remaining aioli on the side.

Garnish the plate with microgreens or shiso leaves, a small pile of pickled ginger, and lemon wedges. Offer extra unagi sauce or soy for dipping. Serve immediately while the tempura is hot and crisp. Recommend serving with steamed rice or as part of a sushi-style tasting.