Thank you Wagamamas for sharing this recipe during lockdown. 

Ingredients
1 whole cauliflower 
4 tbsp vegetable oil 
2 cups cornflour  
1 red onion diced 
2 spring onions sliced 
Fresh ginger, sliced for garnish 

Ingredients for Yakitori Sauce 
1 tbsp sake 
1 tbsp mirin 
6 tbsp light soy sauce 
1 tsp sugar 

Ingredients for the Firecracker Sauce 
50 ml Yakitori Sauce (see above) 
50 ml Oyster Sauce 
100 ml Siracha Sauce 
2 tbsp Fish Sauce 
2 tbsp Dried Chili Flakes 
6 tbsp Honey 
3 tbsp Sweet Chilli Sauce 

Method
Make the yakitori sauce by mixing all the ingredients together until the sugar is fully dissolved. 

Make the firecracker sauce by mixing all the ingredients together. 

Cut your cauliflower into small bite-sized pieces. Coat with the cornflour. 

Heat the vegetable oil in a pan or wok and shallow fry the cauliflower on a medium heat until the cauliflower turns golden brown.  Drain on kitchen paper. 

Remove all but 1 tbsp oil from the pan and add in onions and spring onions and cook on a medium heat until softened. Add the cauliflower to the pan and stir and then the firecracker sauce.  Stir to ensure the cauliflower is completely coated.  Simmer for a few minutes and then remove from the heat. 

Serve with the ginger over the top.

Original recipe by Wagamamas