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