-
1
Make the sauce: In a small saucepan over low heat, combine the gochujang, sugar, garlic, yuzu kosho, mirin and 1 cup water.
-
2
Simmer until thickened slightly and reduced by half, about 20 minutes.
-
3
Remove from heat and set aside at room temperature.
-
4
Sauce may be made up to two weeks ahead and stored covered and refrigerated; bring to room temperature before serving.
-
5
Make the tempura batter: Fill a pitcher with 1 3/4 cups ice-cold water, and set aside.
-
6
In a large mixing bowl, combine the tempura flour (or batter mix), egg yolk and 1 cup of the water.
-
7
Whisk to blend, then add the potato starch, wheat flour and remaining 3/4 cup water.
-
8
The mixture should have the consistency of thin pancake batter.
-
9
Fill a deep fryer or large pot halfway with canola oil and bring to 350 degrees.
-
10
Coat the florets with the batter, and (working in batches if necessary) deep-fry until florets have a dark golden crust, 2 to 3 minutes.
-
11
The crust should be crispy while the cauliflower retains some crunch.
-
12
Remove browned florets from oil and drain on paper towels.
-
13
Transfer to a warmed platter and drizzle thoroughly with sauce.
-
14
Garnish with toasted sesame seeds and lime wedges.
-
15
Serve hot.
