A picture of Tosa-style Stewed Cauliflower.

Tosa-style Stewed Cauliflower

cookpad.japan @cookpad_jp

I thought the cauliflower I had in the fridge might be good with bonito dashi. I made a simple Tosa-style stew with it.

The cauliflower loses its nice texture when overcooked. When it is just cooked through, turn the heat off and let it absorb the flavour of the bonito dashi in residual heat. For 2 servings. Recipe by Niwanomomo

I thought the cauliflower I had in the fridge might be good with bonito dashi. I made a simple Tosa-style stew with it.

The cauliflower loses its nice texture when overcooked. When it is just cooked through, turn the heat off and let it absorb the flavour of the bonito dashi in residual heat. For 2 servings. Recipe by Niwanomomo

Tosa-style Stewed Cauliflower

cookpad.japan @cookpad_jp

I thought the cauliflower I had in the fridge might be good with bonito dashi. I made a simple Tosa-style stew with it.

The cauliflower loses its nice texture when overcooked. When it is just cooked through, turn the heat off and let it absorb the flavour of the bonito dashi in residual heat. For 2 servings. Recipe by Niwanomomo

I thought the cauliflower I had in the fridge might be good with bonito dashi. I made a simple Tosa-style stew with it.

The cauliflower loses its nice texture when overcooked. When it is just cooked through, turn the heat off and let it absorb the flavour of the bonito dashi in residual heat. For 2 servings. Recipe by Niwanomomo

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Ingredients

2 servings

200 gramsCauliflower
200 mlJapanese dashi stock
1 tbsp★Sake
1 tbsp★Mirin
2 tbsp★Soy sauce
1 tsp★Sugar
1pack Bonito flakes

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Steps

1

Separate the cauliflower into small portions and cut into bite sized pieces with a knife.
2

Put the dashi in a small sauce pan and put the pan on the heat. After the dashi warms up add the cauliflower and the ★ ingredients and simmer until the cauliflower is cooked through.
3

After the cauliflower has absorbed the flavour, add the bonito flakes then stir quickly and serve.

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cookpad.japan @cookpad_jp

on October 03, 2013 21:40

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