Crispy Tempura Pineapple with Tentsuyu

A fun and surprising pineapple side.

Why It Works

Sweet and Salty, baby. The baking power and sake help. The baking powder adds air, and the sake evaporates quickly.

Tasting Journal

Date: 12/23/23

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 needed.

RECIPE CARD

Crispy Tempura Pineapple with Tentsuyu

────────────────────────

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

Skin and core pineapple, cut into 1/4" rings, then cut those into quarters. Dust pineapple in cornstarch and place on a wire rack.
Build tempura batter: add AP flour, cornstarch, salt, sugar, and egg to a mixing bowl. Slowly whisk in sake until you have a thin batter.
Once oil is heated, dip pineapple into batter and fry until it floats. Drain on a wire rack.
Serve with dipping sauce and grated daikon.
Tentsuyu: whisk dashi, mirin, shoyu, and sugar together.

────────────────────────

Schossow Kitchen · schossowkitchen.com