Sometimes you fry your fruit, some times you grill your fruit, but you never put it on pizza.
Why it works: Sweet and Salty, baby. The baking power and sake help. The baking powder adds air, and the sake evaporates quickly.
Yield:
Time:
Pairing:
References:
Equipment:
Fryer
Mixing bowl
Wire rack
Ingredients:
1 ripe pineapple
Tempura Batter
Ap flour
Cornstarch
1 egg
Sake
Salt Sugar
Tempura Dipping sauce (Tentsuyu)
Dashi
Mirin
Shoyu
Sugar
Daikon
Instructions: Tempura
Skin and Core Pineapple
cut pineapple into 1/4" rings, cut those into quarters.
Dust pineapple in cornstarch. and place on wire rack
Build tempura batter
Add AP flour, cornstarch, salt sugar, and egg to mixing bowl.
Slowly whisk in Sake until thin batter.
Once oil is heated, dip pineapple into batter and wait until it floats
Drain on a wire rack,
Serve with Dipping sauce and grated Daikon
Tentsuyu
Whisk dashi, mirin, shoyu and sugar together.
Plating Instructions
Tasting Journal
Date:12/23/23
Photo:
Tasting Notes: I didn't have any egg, so I did an AP flour / Cornstarch Salt sugar beer tempura. The Dipping sauce was the same ingredients, without Dashi. Big Hit, would do again over grilled pineapple. Some people didn't want the dipping sauce, so tobarashi may be need.
Comments