Panko style breadcrumbs are the secret to giving Japanese fried foods their fantastic crunch and texture. The bread is passed through an electric current in the process of making the crumb which gives it their unique texture and makes them excellent for coating meats and vegetables for frying. This dish makes a great starter or make it as a side to a simple grilled steak on the BBQ.
½ head cauliflower, cut into florets
1 tablespoon soy sauce
1 cup panko breadcrumb
Sriracha mayonnaise to serve
Lemon wedges to serve
- Whisk egg with a fork and combine with soy sauce and 1 tablespoon of water. Place breadcrumbs into a plastic bag.
- Dip cauliflower into egg mix, add to breadcrumbs and shake to coat well.
- Heat ¼ cup of oil in a fry pan over medium high heat, when oil is hot add cauliflower and cook for 3 minutes before turning. Cook on all sides to crisp coating and cook through. Drain on paper towel.
- Season well with salt, serve drizzled with sriracha and lemon.
- Using a plastic bag to coat the cauliflower will reduce mess and any leftover crumbs can be discarded in the bag. As they come into contact with raw egg it is important to not keep them for future use.
- Eggplant can be used in place of cauliflower
- Japanese mayonnaise can replace sriracha