Karaage is a Japanese dish normally consisting of chicken fried in potato starch, sauce and ginger. For our vegan version, replace the chicken with cauliflower but we’re keeping the same bold flavours for the marinade. This is a little different to how we are used to frying things in the west, the marinade also acts as the batter and while it will look very wet going into the oil the potato starch puffs and crisps well when fried.
For another vegan Japanese recipe, check out my miso dengaku recipe here.
Or check out some of my many other vegan recipes here.
Vegan Cauliflower Karaage
Karaage is a Japanese dish normally consisting of chicken fried in potato starch, sauce and ginger. For our vegan version, replace the chicken with cauliflower but we’re keeping the same bold flavours for the marinade.
Servings: 4
Ingredients
- 1 head cauliflower
- 6 tablespoons tamari
- 5 tablespoons sake
- 2 teaspoons minced ginger
- 1 teaspoon ground cinnamon
- ½ tablespoon garlic powder
- ½ tablespoon minced garlic
- ½ tablespoon demerara sugar
- 1 cup potato starch
- oil for frying
- sesame seeds to coat
- Vegenaise to serve
Instructions
- Combine tamari, garlic, ginger, sugar and sake in a bowl and whick until well combined.
- Chop cauliflower into small florets. Place into soy sauce mixture, cover and allow to marinate over night.
- Heat enough oil in a large frying pan to cover the cauliflower pieces to 175°C.
- Add the garlic powder, cinnamon and potato starch directly to the cauliflower and soy sauce mixture, mix well. Fry the cauliflower in batches for approximately two minutes. Remove from pan and place onto paper towel. Rest for 30 seconds then return to the hot oil and fry for a further 1 minute or until crisp.
- Serve with mayo and topped with sesame seeds.
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