Japanese Fried Cauliflower

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings


  • Serving Size: 1 (244.4 g)
  • Calories 400.9
  • Total Fat - 20.8 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 452 mg
  • Sodium - 746.7 mg
  • Total Carbohydrate - 33.1 g
  • Dietary Fiber - 3.7 g
  • Sugars - 6.3 g
  • Protein - 21.1 g
  • Calcium - 113.6 mg
  • Iron - 4.3 mg
  • Vitamin C - 35.5 mg
  • Thiamin - 0.3 mg

Step 1

Combine the soy sauce, saké and ginger in a shallow dish and add the cauliflower and toss to coat and then set aside, turning occasionally, for 20 minutes to marinate.

Step 2

Place the breadcrumbs and flour separately on 2 large plates and place the eggs in a dish and lightly whisk to combine.

Step 3

Drain the cauliflower from the marinade, and discard the marinade and then working in batches, place the cauliflower in the flour and toss to coat and then dip coated cauliflower in the egg to coat and then in the breadcrumbs, pressing firmly to coat and transfer to a plate.

Step 4

Pour enough oil into a large wok or saucepan to come one-third of the way up the side and heat over medium-high heat to 180C on a cook’s thermometer and working in batches of about 4-5 pieces (don't overcrowd the pan), deep-fry the cauliflower, turning, for 5 minutes or until golden and use a slotted spoon to transfer to a tray lined with paper towel to drain and repeat with the remaining coated cauliflower pieces.

Step 5

Transfer fried cauliflower to a serving dish and season with salt and drizzle with tonkatsu and sprinkle with shallots and serve with mayonnaise and lemon wedges.

Tips & Variations

No special items needed.