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Karifurawaa no sujoyu-itame / stir-fried cauliflower in vinegar soy sauce

A versatile stir-fried cauliflower dish that can be cooked and served in a number of ways. Steam briefly for a crunchy mood changer, or steam longer for comforting tenderness. Keep the heat level relatively low to maintain the white appearance, or raise heat somewhat to enjoy the toasty note of soy sauce. Serve hot as a side dish, or serve cold as an instant pickle ...

1/2 of recipe: 45 calories; 3.2 g protein; 1.1 g fat; 6.1 g carbohydrate; 3.2 g net carbs; 86 mg sodium (with 50% reduced-sodium soy sauce; 165-180 mg with regular soy sauce); 0 mg cholesterol; 2.9 g fiber


<Ingredients>

1/3-1/2 (approx. 200 g) cauliflower (203 g in photo)
1/2 tbsp rice vinegar
1/2 tbsp sake
1 tsp soy sauce
1/2 tsp oil
Ichimi togarashi pepper powder, to taste (not in photo)

<Direction>
1.

Cut cauliflower into bite size.

2.

Heat oil in frying pan, and saute.
When cauliflower surface is coated in oil, add rice vinegar and sake, and stir.

Cover, and cook until desired softness is achieved, while stirring cauliflower from time to time.

3.

Add soy sauce, stir, and cook until liquid is almost gone.

4.

Serve in bowls, and sprinkle ichimi togarashi pepper.

<Notes>

• Ichimi togarashi pepper is pretty spicy. If unsure, first try only a tiny dash. If not available, cayenne pepper works fine.

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