Cauliflower with chives
Stir-frying with shio koji adds depth to the flavor.
The tough root part of the chives takes longer to cook, so stir-fry it first.
Adding the water-dissolved potato starch after turning off the heat prevents it from clumping.
The tough root part of the chives takes longer to cook, so stir-fry it first.
Adding the water-dissolved potato starch after turning off the heat prevents it from clumping.
How to make it
1
Tear the cauliflower into bite-sized pieces. Cut the chives into 3cm widths. Heat salad oil in a frying pan, add the raw cauliflower and fry until lightly browned.
2
Add the root part of the chives first and fry for about 1 minute, then add the leaves and fry lightly.
3
Add the dashi and shio koji and bring to a boil.
4
Once boiling, turn off the heat, add the water-dissolved potato starch, and stir until thickened with the residual heat.
material
-
- cauliflower
- 200g
-
- Nira
- 1 bundle
-
- Salad oil
- 2 tbsp
-
- Bonito dashi
- 100cc
-
- Shio koji
- 2 tbsp
-
- Water-soluble potato starch 1:1 ratio
- 1 tablespoon
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