Name: Fuyu’s fried cauliflower with white miso, sesame and furikake
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 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)

“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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Ingredients

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)

Method

Main

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.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Aimee Jones

Styling by Nick Banbury

Ingredients

Method

Main

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