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Ingredients
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Fried Cauliflower
Tentsuyu Broth
Method
Fried Cauliflower
- 1
Prepare the Cauliflower
Remove the leaves and stem from the cauliflower head. Cut it into bite-sized florets, making sure they are roughly uniform in size for even cooking.
- 2
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, and salt. Gradually whisk in the cold water until the batter is smooth and has a consistency similar to pancake batter.
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat. To test if the oil is ready, drop a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is hot enough.
- 4
Fry the Cauliflower
Dip each cauliflower floret into the batter, ensuring they are well-coated. Carefully place them into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Tentsuyu Broth
- 5
Prepare the Dashi
If using instant dashi powder, follow package instructions to prepare 2 cups of dashi stock. If making from scratch, simmer kombu and bonito flakes in water, then strain to get the dashi.
- 6
- 7
Finish the Broth
Once simmering, remove the saucepan from heat and add the grated daikon radish and chopped green onions. Stir well to combine.
