Fried Cauliflower Karaage 唐揚げカリフラワー

Ingredients

• 2 cups Cauliflower florets (* or 7oz/200g)
• 1 tbsp soy sauce (*1)
• 1 tbsp sake (*2)
• 1/4 tsp garlic powder (*3)
• 1/4 tsp ginger powder (*4)
• a pinch salt
• a pinch pepper
• shiso leaves to garnish (optional) (*5)

Instructions

1. 1

   Wash and cut cauliflower to make the florets look like chunky chicken pieces.

2. 2

   remove water: Remove excess water by patting cauliflower florets with paper kitchen towels.

3. 3

   place seasonings: Place soy sauce, sake, garlic powder, ginger powder and salt and pepper into a ziplock bag.

4. 4

   add cauliflower: Add the cut cauliflower florets into the ziplock bag. Zip the bag and toss the florets inside the bag so that the marinade covers florets evenly.

5. 5

   Marinate the florets for 15-20 minutes.

6. 6

   coat with potato starch: Place potato starch in a separate ziplock bag. Drop marinated cauliflower florets and toss them around to coat them with potato starch

7. 7

   heat oil and deep fry: Heat vegetable oil in a pan over high heat or set deep fryer to around 365°F(185°C) and deep fry cauliflower florets pieces in batches until golden brown.

8. 8

   drain oil: Drain cooked cauliflower florets on a paper towel.

9. 9

   Garnish with shiso leaves. (garnish is optional)

10. 10

    Serve with small bowl of Japanese mayonnaise sprinkled with shichimi togarashi.