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Caulipower! Shio Koji in Vegan Applications!

Here at The Ingredients Consultancy we have been doing a lot of work on flavour and textural development in the vegetarian/vegan product ranges utilising our ingredients. Last week at food matters live, we demonstrated to the masses just how much flavour, umami we can achieve with the added benefit of a textural improvement.

To show this in application we tasked our Culinary Master Leigh Richards with developing a recipe to showcase.......

The Recipe...

Pan Fried Cauliflower steak, Purple broccoli, Spinach, Pomegranate, Chimmi Churri (serves 4)

Steak preparation

  • Remove outer leaves of the 2 cauliflower ensuring to leave the centre stem in

  • Slice into thick slices, approx. 2 – 2.5cm

  • Vac pack in a Shio Koji/Water solution of 60:40

  • Place into a pre heated sous vide at 54 degrees for 2 hours (this allows the cauliflower to relax and allow the Liquid Shio Koji to penetrate the steak)

Chimmi churri sauce preparation

  • 30g fine diced shallot

  • 6g diced red chilli

  • 3 garlic cloves – crushed or very finely chopped

  • 2 TBSP red wine vinegar

  • 1 TSP Sea salt

  • 50g Finely chopped flat leaf parsley

  • 50g Finely chopped basil

  • 150ml Extra virgin olive oil


  • Mix everything together apart from the oil, and leave to stand for 10 mins

  • Whisk in the oil

  • Chill overnight before use

Spinach (1 bag 240g)

  • Wilt spinach in 10ml extra virgin olive oil, season to taste with nutmeg and salt

Purple sprouting broccoli (1 pack)

  • Lightly blanch in lightly seasoning boiling water

  • Finish in a frying pan with 10ml vegetable oil until a nice golden colour

  • Season with salt and lemon juice

The Result...

The liquid Shio Koji adds a massive flavour boost given its high glutamate content making the cauliflower taste spectacular!

The Naturally occurring Amylase helps to tenderise the stem giving the cauliflower a much improved texture for the consumer!

If you want more information please do not hesitate to contact us!

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