Cauliflower with chives
Fry it with salted koji to add a deeper flavor.
The hard part of the chives is less likely to cook, so fry them first.
Water-soluble potato starch is less likely to become lumps if you turn off the heat before adding it.
The hard part of the chives is less likely to cook, so fry them first.
Water-soluble potato starch is less likely to become lumps if you turn off the heat before adding it.
How to make it
1
The cauliflower is split into small pieces that are easy to eat. Cut the chives into 3cm wide pieces. Heat the salad oil in a frying pan, add the fresh cauliflower and fry until lightly browned.
2
Add the root part of the chive first and fry for about a minute, then add the leaves part and lightly fry.
3
Add the dashi and salted koji and bring to a boil.
4
Once it boils, turn off the heat, add water-soluble potato starch, stir and thicken it with the residual heat to finish.
material
-
- cauliflower
- 200g
-
- Nira
- 1 bundle
-
- Salad oil
- 2 tbsp
-
- Bonito dashi
- 100cc
-
- Salted koji
- 2 tbsp
-
- Water-soluble potato starch ratio of 1:1
- 1 tablespoon
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