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Cauliflower in “sticky” Chinese sauce

INGREDIENTS

  • Cauliflower (middle size) 0,5 pc
  • Wheat flower 3 table spoons
  • Bread crumbs 6 table spoons
  • Black pepper 0,25 tea spoon

For marinade:

  • Soy sauce TM Hokkaido Club – 4 table spoons
  • Unagi sauce TM Hokkaido Club -3 table spoons
  • Honey 2 table spoons
  • Lemon juice 1 tea spoon
  • Garlic 4 pcs
  • Grated ginger 1 tea spoon
  • Sriracha sauce TM Hokkaido Club – 5-8 drops
  • Water 100 ml
  • Sesame TM Hokkaido Club – 20 g
  • Green onions – 4-5 pcs

COOKING RECIPE

Heat the oven to 200 degrees. Arrange the workplace by placing flour, egg and breadcrumbs in separate plates.

Mix salt and pepper with bread crumbs.

Cut the cauliflower into small florets. Dip the inflorescences in flour, then egg, then breadcrumbs. Place on parchment paper on a baking sheet. Bake for 15-20 minutes or until lightly crispy.

Add all the ingredients for the sauce to the saucepan. Put it on medium heat. Mix and bring to a boil and cook for about 5 minutes until it begins to thicken.

Pour the prepared sauce over the baked pieces of cauliflower and mix gently for an even coating.

Enjoy your meal!