Ingredients

The following ingredients have 4 Servings
  • Sunflower oil, for deep frying
  • 500 gm cauliflower, cut into florets (about ½)
  • 2 tbsp furikake (see note)
  • Shiso leaves, to serve (see note)
  • 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)

Instruction

  • 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.
  • 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.