Fuyu's Fried cauliflower with white miso, sesame and furikake


"David Coomer's fried cauliflower at Fuyu is a dish I could eat every week. Would you share the recipe?"

Dan Rodriguez, Perth, WA

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You'll need

Sunflower oil, for deep frying 500 gm (about ½) cauliflower, cut into florets 2 tbsp furikake (see note) Shiso leaves, to serve (see note)   White miso dressing Large pinch of instant dashi powder 1 tsp sesame seeds 2 tbsp shiro (white) miso (see note) 2 tsp sake 1 tsp egg yolk 1 tsp caster sugar 1 tsp mirin ¼ tsp sansho pepper powder (see note)

Method

  • 01
  • For white miso dressing, dissolve dashi powder in 1 tbsp boiling water and set aside. Finely grind sesame seeds with a mortar and pestle. Mix in miso, sake, yolk, sugar, mirin and sansho pepper, mixing well between each addition before adding the next ingredient. Thin with dashi (about 3 tsp) to a thick cream consistency.
  • 02
  • Heat oil in a deep saucepan to 180C. Deep-fry cauliflower in batches until caramelised and tender (3-5 minutes; be careful, hot oil will spit). Remove with a slotted spoon, drain on paper towels and season with salt. Spread miso dressing onto serving plates, top with cauliflower, dust with furikake, scatter with shiso leaves and serve.

At A Glance

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Additional Notes

Furikake seasoning is a mix of bonito flakes, sesame seeds and nori. Furikake, shiso, shiro miso and sansho pepper are available from Japanese grocers.

Featured in

Aug 2016

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