MAKES APPX 4x 1/3 pans
Prep time = 30 min ( wait 2-4 hours ) an additional 30 minutes
Ingredients
- Sake
- Tamari
- Ginger puree
- Garlic (chopped)
- Cauliflower ( 1 tray, appx 12 heads )
- Potato Starch
PREP
Removes leaves from cauliflower heads
Cut / break Cauliflower into bite size pieces.
- Make sure were not cutting them too small.
- Appx the size of a chicken nugget / quarter
Fill up a 22qt container to 3” from the top with the cauliflower florets
MARINADE
Equal parts SAKE + TAMARI
2 liters SAKE
2 liters TAMARI
1/2 cup ginger puree
1/2 cup garlic cloves ( roughly chopped )
- Stir together equal parts tamari and sake with garlic and ginger in 8 quart container
- Pour marinade over cauliflower in 22 qt container
- Fill remainder of container with equal parts SAKE and TAMARI until cauliflower is covered
- Only fill to 3” below rim of container. Stir it all together so there are not large clumps of ginger / garlic in one place.
WAIT 4 HOURS ( Not Longer!! )
Use strainer to remove 1 scoop of cauliflower florets. Let drain over the 22qt container
Scoop into s giant stainless mixing bowl. Sprinkle potato Starch over top and mix thoroughly by hand. Repeat until all cauliflower is used. Save the Marinade. We will reuse this 4-5 times
When florets are thoroughly coated in potato starch store them in 1/3 pan (4”)
- Use paper towel on bottom of pan
- Cover with plastic wrap / Label + Date