Medium
Indulge in succulent pork tenderloin marinated in a flavorful blend of kōji, served with creamy nduja sauce, aromatic ajoblanco, and pickled grapes for a tantalizing gastronomic experience.
60 min
min
1 hr
1) Finely slice the vegetables using a mandolin or vegetable peeler and soak them in ice-cold water for 15 minutes.
2) Make a mixture of cold water and tempura flour as described on the packet.
3) Coat the sliced vegetables in the tempura batter and fry them in plenty of hot oil.
4) Drain well.
For the sauce:
1) Blend together all the remaining ingredients and serve as a dip for the vegetables.
1) Finely slice the vegetables using a mandolin or vegetable peeler and soak them in ice-cold water for 15 minutes.
2) Make a mixture of cold water and tempura flour as described on the packet.
3) Coat the sliced vegetables in the tempura batter and fry them in plenty of hot oil.
4) Drain well.
For the sauce:
1) Blend together all the remaining ingredients and serve as a dip for the vegetables.
15 mins
15 mins
