# Marinades, Dressings & Dips # Vegetables

Veggie nuggets with miso dip

Ingredients

4 portion(s)

Veggie Nuggets:

cauliflower

broccoli

50 ml

Kikkoman Naturally Brewed Soy Sauce

50 ml

water

50 ml

wheat flour

75 g

Kikkoman Panko - Japanese style crispy bread crumbs

Oil for frying

Miso Dip:

2 tbsp

brown miso paste

3 tbsp

Kikkoman Naturally Brewed Soy Sauce

3 tbsp

lime juice

4 tbsp

olive oil

Fresh coriander

Black sesame seeds

Lime

Preparation

Step 1

Cut cauliflower and broccoli in florets. Blanch the florets in boiling salted water for 1-2 minutes and then place the florets in water with ice.

Step 2

Mix soy sauce, water, and flour to a thin batter (consistency like thin yoghurt). Cover the vegetables in the batter and then cover them with panko breadcrumbs. Fry the vegetables right away in 180°C hot oil. Fry the vegetables in smaller batches so the oil doesn’t lose heat. Fry the florets for approx. 3 minutes or until golden and crisp.

Step 3

Mix miso paste, soy sauce, lime juice and olive oil to a dip and sprinkle with black sesame seeds. Serve veggie nuggets with fresh coriander, lime and miso dip as a snack or starter.

Recipe-ID: 891

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Kikkoman Panko - Japanese style crispy bread crumbs

Cut cauliflower and broccoli in florets. Blanch the florets in boiling salted water for 1-2 minutes and then place the florets in water with ice.

Mix miso paste, soy sauce, lime juice and olive oil to a dip and sprinkle with black sesame seeds. Serve veggie nuggets with fresh coriander, lime and miso dip as a snack or starter.

Let us know what you think

Click on the number of stars you want to give: the more the better!