Gobi Manchurian (Deep-Fried Cauliflower) with Fried Rice
This is an Indo-Chinese dish eaten covered in a spicy, sweet and sour gravy-style sauce. Add Kikkoman Soy Sauce to the cauliflower batter and an appetizing aroma will be given off when deep-fried.
- Nutrition facts are for one serving.
- Nutritional values were calculated for 4 servings.
Ingredients(Servings: 2 to 4)
- ※1A convenient paste product combining both grated garlic and grated ginger. If not on hand, substitute with grated garlic and grated ginger pastes. For this case the amount is 1/2 of each paste. When using fresh, grate 2.5 g (0.1 oz.) of garlic and 2.5 g (0.1 oz.) of ginger each.
Directions
- Cut the cauliflower into bite-size round pieces. Mix together (A) in a bowl, add in and coat the cauliflower. To ensure the cauliflower is thoroughly coated, use a spoon to coat on any batter remaining in the bottom of the bowl. Heat the deep-frying oil in a pot over medium heat, and once the temperature reaches 170 C (338 F), add in the cauliflower and deep-fry to golden brown. Place onto paper towel to remove excess oil.
- Use (B) to prepare the sauce. Heat the cooking oil in a fry pan over medium heat, saute the onion and garlic and ginger paste until fragrant. Add and mix in the soy sauce, black vinegar and chili sauce, then add in the vegetable soup and bring to a quick boil. After tasting, add soy sauce (extra) to adjust the flavor if necessary.
- Use a small dish to dissolve the cornstarch in a small amount of (2), add this to the rest of (2), and simmer until thickened. Add in (1) and gently coat entirely.
- Heat the cooking oil in a fry pan over medium heat, add in and saute the onions and garlic and ginger paste until fragrant. Add in and stir-fry the carrots and green beans, then add in the basmati rice and stir-fry further. Add and mix in the black pepper and soy sauce. After tasting, add soy sauce (extra) to adjust the flavor if necessary.
- Place (4) onto plates, top with the cauliflower and drizzle on the half of the sauce. Add the sauce to taste.
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Add Spices and Umami to Vegetarian Cuisine!
Looking for nourishing vegetarian dishes packed with vegetables? Here are wholesome recipes featuring the spices of Southeast and South Asia and Kikkoman Soy Sauce.
Cooking Basics
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
- Recipe Yurico Aoki
- Styling Yuki Murakami
- Photo Akira Maeda
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