Cauliflower with chives
Sautéing with salted rice malt adds depth to the flavor.
Since the tougher root ends of the chives take longer to cook, sauté them first.
Adding the cornstarch mixture after turning off the heat prevents lumps from forming.
Since the tougher root ends of the chives take longer to cook, sauté them first.
Adding the cornstarch mixture after turning off the heat prevents lumps from forming.
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
-
- Cornstarch dissolved in water in a 1:1 ratio
- 1 tablespoon
[PR]
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