Chefs' Recipes

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

Fuyu restaurant shares its recipe for a tender caramelised cauliflower cooked Japanese-style with a white miso dressing.

  • 20 mins preparation
  • 10 mins cooking
  • Print
"David Coomer's fried cauliflower at Fuyu is a dish I could eat every week. Would you share the recipe?" - Dan Rodriguez, Perth, WA
To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.


  • Sunflower oil, for deep frying
  • 500 gm cauliflower, cut into florets (about ½)
  • 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)


  • 1
    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.
  • 2
    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.


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