-
1
In a blender, combine the gochujang with the sugar, garlic and mirin.
-
2
Add 1 cup of water and blend until smooth.
-
3
Add the yuzu kosho and 1 cup of water and pulse to combine.
-
4
Transfer the mixture to a medium saucepan and bring to a boil.
-
5
Simmer over moderate heat, stirring occasionally, until the sauce is reduced to 1 1/2 cups, about 15 minutes.
-
6
Transfer the gochujang sauce to a large bowl and let cool.
-
7
Meanwhile, in a large bowl, whisk the tempura flour with the egg yolk and 1 cup of ice water until smooth.
-
8
Add the wheat flour, potato starch and 1 cup plus 2 tablespoons of ice water and whisk until smooth; the consistency should be that of thin pancake batter.
-
9
Add the cauliflower, stirring to coat.
-
10
In a large saucepan, heat 2 inches of canola oil to 385.
-
11
Working in batches, lift the cauliflower florets from the batter, allowing the excess to drip back into the bowl.
-
12
Fry the cauliflower, stirring occasionally, until the coating is golden and the florets are tender but not soft, 6 minutes.
-
13
Drain the cauliflower on paper towels and immediately add to the sauce; toss to coat.
-
14
Using a slotted spoon, transfer the cauliflower to a plate.
-
15
Repeat with the remaining cauliflower.
-
16
Serve each batch as its finished cooking.
-
17
Sprinkle with sesame seeds and serve with lime wedges.
