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Frequently paired with
The best thing to pair and share with Crudo *
Ingredients
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Appetizers
Method
Appetizers
Prepare the Pineapple
Begin by peeling, coring, and slicing the ripe pineapple into bite-sized cubes. Set aside.
Prepare the Ginger Sauce
In a small bowl, mix the fresh ginger with 1 tablespoon of water and a pinch of salt. Stir until it forms a paste. Set aside.
Prepare the Kanzuri Sauce
In a separate bowl, combine the fermented Kanzuri with a teaspoon of water to thin it out slightly. Adjust to taste.
Make the Tempura Batter
In a mixing bowl, combine the rice flour and cold water. Whisk until a smooth batter forms. It should be thick enough to coat the back of a spoon.
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Pineapple
Dip the pineapple cubes into the tempura batter, ensuring they are well-coated. Carefully drop them into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 2-3 minutes. Use a slotted spoon to remove them and drain on paper towels.
Plating
On a serving plate, arrange the fried pineapple tempura. Drizzle the ginger sauce and the Kanzuri sauce over the top. Garnish with fresh cilantro.