Deep-Fried Cauliflower with Wagyu Beef Recipe

Ingredients:

• 1 tablespoon green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 1 head cauliflower, cut into florets
• 1 lb (450g) Wagyu beef, thinly sliced (ribeye or tenderloin)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• Vegetable oil, for frying
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1/4 cup mirin (Japanese sweet rice wine) or dry sherry
• 1 tablespoon rice vinegar
• 1 tablespoon grated fresh ginger
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh cilantro, for garnish
• Optional: 1/4 cup toasted sesame seeds, for garnish

Instructions:

Prepare the Green Tea Rubs:

• Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the Wagyu beef.

Season the Wagyu Beef:

• Pat the thinly sliced Wagyu beef dry with paper towels. Rub the green tea rubs all over the beef slices, pressing the rubs into the meat to ensure they adhere well.

Prepare the Cauliflower:

• In three separate shallow dishes, place the flour, beaten eggs, and panko breadcrumbs. Season the flour with salt and pepper.
• Lightly coat each cauliflower floret in the flour, shaking off any excess. Dip into the beaten eggs, then coat evenly with the panko breadcrumbs. Set aside on a baking sheet.

Fry the Cauliflower:

• Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). Fry the breaded cauliflower florets in batches until golden brown and crispy, about 3-4 minutes per batch. Remove from the oil and drain on paper towels.

Cook the Wagyu Beef:

• Heat a small amount of vegetable oil in a skillet over medium-high heat. Sear the seasoned Wagyu beef slices for 1-2 minutes per side, or until cooked to your desired level of doneness. Remove from the skillet and set aside.

Prepare the Sauce:

• In the same skillet, add the finely chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for an additional 1 minute, or until fragrant.
• Stir in the soy sauce, mirin, rice vinegar, and grated ginger. Bring the mixture to a simmer and cook for 2-3 minutes, or until the sauce thickens slightly. Season with salt and pepper to taste.

Finish and Serve:

• Arrange the fried cauliflower florets on a serving plate. Top with the seared Wagyu beef slices.
• Spoon the sauce over the beef and cauliflower. Garnish with chopped fresh cilantro and, if desired, toasted sesame seeds.
• Serve the Deep-Fried Cauliflower with Wagyu Beef immediately, enjoying the crispy cauliflower, tender beef, and the rich, savory sauce with the subtle hint of green tea from the rubs.