All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Karifurawaa no shami itame / cauliflower saute with shami dried shrimps

Mild cauliflower gets a gentle boost from shami and tobanjan.


Handful cauliflower
1 tbsp shami dried shrimp
1 tbsp sake
1/2 tsp tobanjan
2 tsp soy sauce
150-200cc water
1 tbsp potato starch + 1-2 tbsp water mixture
1-2 tsp sesame oil (not in photo)


Rehydrate shami. Put 2 tbsp water and microwave for 30 seconds or until soft.


Divide cauliflower into florets, and roughly dice stems.

Devein shami and finely chop. Save liquid from rehydrating shami.


In a pot, heat sesame oil, and saute shami until fragrant on medium low to medium heat.


Add cauliflower and saute.

When cauliflower is coated with oil, add saved liquid from rehydrating shami and water.


When boiling, skim foam, and add sake.

Cover, and cook for 5 minutes or until cauliflower softens.


Add tobanjan and soy sauce, and cook for a few minutes. Taste, and add soy sauce or salt if necessary.


Add 1/3-1/2 of potato starch-water mixture, and gently mix. Add more potato starch-water mixture if necessary.

  • When dividing cauliflower into florets, keep their size somewhat large. Cauliflower tends to crumble while mixing with spatula in Process 7.
  • For thickener, 1 part potato starch and 1-2 parts cold water is the standard proportion. Make sure to mix well before adding to pot to prevent uneven thickening results.

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