Japanese fried cauliflower
Savor the delightful crunch of Japanese Fried Cauliflower! This easy recipe features a savory marinade of soy sauce, sake, and ginger, perfectly coating tender cauliflower florets. Breaded with crispy bread crumbs and flour, then fried to golden perfection, it's a flavorful vegetarian dish with an irresistible texture. Perfect as a snack or side dish!
- 16 Feb 2025
- Cook time 15 min
- Prep time 35 min
- 4 Servings
- 7 Ingredients
Japanese Fried Cauliflower is a delicious and healthy alternative to traditional fried snacks. This dish incorporates classic Japanese flavors like soy sauce, sake, and ginger, giving the cauliflower a unique and flavorful twist. Perfect for an appetizer or a side dish, this recipe is sure to impress your friends and family with its crispy texture and savory taste.
Ingredients:
Instructions:
- Thoroughly wash and drain 1/2 head of cauliflower.
- Cut it into bite-sized florets, ensuring they are all roughly the same size for even cooking.
- In a mixing bowl, combine 1 tbsp of soy sauce, 1 tbsp of sake, and 1 tsp of grated ginger root.
- Add the cauliflower florets to the bowl, tossing them gently until they are well-coated with the marinade.
- Allow the cauliflower to marinate for at least 15 minutes to absorb the flavors. For a more intense flavor, you can marinate it for up to 30 minutes.
- Set up three shallow bowls or plates for breading your cauliflower.
- In the first bowl, combine 1/3 cup of all-purpose white wheat flour.
- In the second bowl, beat 2 eggs until smooth.
- In the third bowl, place 1/2 cup of bread crumbs.
- Take each marinated cauliflower floret and coat it first in the flour, shaking off any excess.
- Next, dip the floret into the beaten eggs until it's fully covered.
- Finally, roll the floret in the bread crumbs, pressing lightly to make sure they adhere well.
- Place the breaded florets on a plate and repeat the process for all the cauliflower pieces.
- Heat a pot or deep fryer with oil over medium-high heat (around 350°F/175°C).
- Once the oil is hot, carefully add the breaded cauliflower florets in small batches, ensuring not to overcrowd the pot.
- Fry each batch for about 3-4 minutes or until they are golden brown and crispy.
- Use a slotted spoon to remove the fried cauliflower and place them on a paper towel-lined plate to drain excess oil.
- Optionally, sprinkle with a pinch of salt, a squeeze of lemon juice, or garnish with chopped green onions for added flavor.
- Serve the Japanese fried cauliflower hot as a delicious appetizer or side dish.
Tips:
- Ensure the cauliflower florets are cut evenly so they cook uniformly.
- Marinate the cauliflower in the soy sauce, sake, and ginger mixture for at least 15 minutes for maximum flavor infusion.
- Use Panko bread crumbs for an extra crispy texture.
- Make sure the oil is hot enough before frying to ensure a crispy coating; a temperature of about 350°F (175°C) is ideal.
- Drain the fried cauliflower on a paper towel to remove excess oil and keep them crispy.
- For a healthier option, consider baking the cauliflower in an oven preheated to 400°F (200°C) for about 20-25 minutes, turning halfway through.
Enjoy your Japanese Fried Cauliflower as a standalone snack or as a side dish to your favorite meal. The crispy, flavorful cauliflower pieces will be a hit at any gathering or family dinner. Remember, the key to this dish is in the seasoning and the perfect balance of ingredients. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 150kcal | 8% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 3.12g | 8% |
| Sugar 2.96g | 3% |
| Fat | |
| Fat 3.61g | 4% |
| Saturated 1.10g | 4% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 44ug | 5% |
| Choline 140mg | 25% |
| Vitamin B1 0.22mg | 18% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 1.57mg | 10% |
| Vitamin B6 0.25mg | 15% |
| Vitamin B9 100ug | 24% |
| Vitamin B12 0.29ug | 12% |
| Vitamin C 55mg | 60% |
| Vitamin E 0.37mg | 2% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.10mg | 11% |
| Iron, Fe 1.62mg | 15% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 130mg | 11% |
| Potassium, K 430mg | 13% |
| Selenium, Se 13ug | 24% |
| Sodium, Na 350mg | 24% |
| Zinc, Zn 0.93mg | 8% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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