TONKATSU CAULIFLOWER, SHICHIMI TOGARASHI BUCKWHEAT FLATBREAD

Another Vegan Offering and, in my opinion better than the well known meat version. Full of Japanese flavours with added texture. Feel free to use pre bought flatbread if you don’t have time to make them… this is all about that Crispy Cauliflower and Sauce!

INGREDIENTS:

TONKATSU SAUCE:

5 tbsp Soy

6 tbsp Worcestershire Sauce

4 tbsp Caster Sugar

10 tbsp Ketchup

2 tbsp Black Vinegar

2 tsp English Mustard

BUCKWHEAT FLATBREAD:

100g Buckwheat Flour

1 tsp Shichimi Togarashi

1 tsp Rapeseed Oil

½ tsp Baking Powder

50ml Water

PICKLED WAKAME:

Handful Dried Wakame, soaked in cold water

3 tbsp Black Vinegar

1 tbsp Mirin

½ tsp Salt

1 tsp Caster Sugar

1 tsp Sesame Oil

1 tsp Sesame Seeds

CAULIFLOWER:

1 Large Cauliflower, cut into florets and par-boiled

100g Panko Breadcrumbs mixed with 1 tsp salt

50ml Coconut Oil, melted

Lemon, Coriander and Spring Onions to Serve.

METHOD:

Preheat oven 200C Dip the cauliflower into the melted coconut oil and then the breadcrumbs. Lay on a lined baking tray and bake for 10-15 minutes until crisp. Meanwhile mix all the sauce ingredients, bar the mustard in a pan, bring to the boil and reduce to a simmer. Simmer for 10 minutes until thickened then stir in the mustard. For the wakame, mix all the ingredients, except the wakame in a pan, heat until the sugar dissolves, pour over the wakame and set aside. For the flatbread, mix the oil, flour, baking powder and spice mix in a bowl. Pour in the water to form a dough. Knead gently to bring together then roll out into one large flatbread. Heat a frying pan over a high heat and dry fry for 2 minutes each side until lightly charred. To serve, cut the flatbread in two and pour over some sauce. Pop a few spoonfuls of wakame on top and top with the cauliflower. Serve with a wedge of lemon and some chopped coriander and spring onions.