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Restaurants›Sakana Sushi Bar and Lounge | Japanese›Fried Cauliflower Recipe

Fried Cauliflower Recipe

Name: Sakana Sushi Bar and Lounge | Japaneses Fried Cauliflower Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb cauliflower florets; 1 cup all-purpose flour; 0.25 cup cornstarch; 0.5 tsp baking powder; 1 cup cold sparkling water; 1 unit large egg; 1 tsp fine salt; 0.5 tsp black pepper; 2 cups panko breadcrumbs; 4 cups neutral oil for frying (vegetable or canola); 3 tbsp gochujang (Korean red pepper paste); 1.5 tbsp honey; 1 tbsp soy sauce; 1 tsp rice vinegar; 0.5 tsp sesame oil; 1 clove garlic (minced); 2 tbsp warm water (to thin); 0.5 cup mayonnaise; 0.25 cup buttermilk; 0.25 cup sour cream; 2 tbsp fresh dill (finely chopped); 1 tbsp fresh chives (finely chopped); 0.5 tsp garlic powder; 0.25 tsp onion powder; 0.5 tbsp lemon juice; 0.5 tsp fine salt; 0.25 tsp black pepper; 1 tsp toasted sesame seeds; 2 tbsp thinly sliced scallions; 2 unit lemon wedges

Inspired by Sakana Sushi Bar and Lounge | Japanese

Time50m

Serves4

Panko’d cauliflower, tossed in gochujang spicy sauce, served with dill ranch.

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Ingredients

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Battered & Panko-Coated Cauliflower

1 lb Cauliflower florets

1 cup 00 bread flour

1/4 cup Cornstarch

1/2 tsp Baking powder

1 cup cold sparkling water

1 unit large egg

1 tsp fine salt

1/2 tsp black pepper

2 cups Panko breadcrumbs

4 cups neutral oil for frying (vegetable or canola)

Gochujang Spicy Toss

3 tbsp gochujang (Korean red pepper paste)

1 1/2 tbsp Honey

1 tbsp Aged soy sauce

1 tsp Rice vinegar

1/2 tsp Toasted sesame oil

1 clove Garlic (minced)

2 tbsp warm water (to thin)

Dill Ranch

1/2 cup Mayonnaise

1/4 cup Buttermilk

1/4 cup Sour cream

2 tbsp fresh dill (finely chopped)

1 tbsp fresh chives (finely chopped)

1/2 tsp Watkins garlic powder

1/4 tsp Onion powder

1/2 tbsp ReaLemon lemon juice

1/2 tsp fine salt

1/4 tsp black pepper

Garnish

1 tsp toasted sesame seeds

2 tbsp thinly sliced scallions

2 unit lemon wedges

Method

Battered & Panko-Coated Cauliflower

Prep the cauliflower

Trim the cauliflower into bite-sized florets (about 1 to 1.5 inches). Pat dry with paper towels to remove surface moisture.

Make the batter

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, 1 tsp fine salt and 1/2 tsp black pepper. In a separate bowl whisk the egg with cold sparkling water until combined. Pour the wet into the dry and whisk briefly until just combined; small lumps are fine. The batter should be thick enough to cling but still pourable; add up to 1–2 tbsp more sparkling water if needed.

Coat with panko

Place the panko in a shallow bowl. Working in batches, dip each cauliflower floret into the batter, letting excess drip off, then press into the panko to fully coat. Set coated florets on a wire rack while you heat the oil. Keep an even layer so they don't stick.

Heat the oil

Pour neutral oil into a deep skillet or heavy pot to about 1.5 inches depth (about 3–4 cups). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of batter sizzles and browns gently within 30–40 seconds.

Fry the cauliflower

Fry the florets in small batches (do not overcrowd) for 3–4 minutes per batch, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer fried florets to a paper towel–lined tray to drain. Let oil return to temperature between batches.

Gochujang Spicy Toss

Make the sauce

Whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic and 2 tbsp warm water in a small bowl until smooth. Taste and adjust: for milder heat add a bit more honey, for thinner consistency add up to 1 additional tablespoon warm water.

Toss the fried cauliflower

Place hot fried cauliflower in a large mixing bowl. Pour the gochujang sauce over the cauliflower and gently toss with tongs until each piece is evenly coated. Work quickly so the coating adheres while the cauliflower is hot. Transfer to a serving plate.

Dill Ranch

Prepare dill ranch

In a small bowl combine mayonnaise, buttermilk, sour cream, chopped dill, chives, garlic powder, onion powder, lemon juice, 1/2 tsp fine salt and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust seasoning and consistency — add a splash more buttermilk if you want a thinner dip. Chill or hold at cool room temperature until ready to serve.

Finish & Serve

Plate the gochujang-coated cauliflower and drizzle or serve with a side ramekin of dill ranch. Sprinkle toasted sesame seeds and sliced scallions over the cauliflower. Serve with lemon wedges for squeezing and extra ranch on the side. Enjoy while hot and crispy.