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Teppan-Seared Cauliflower Steak


Steak Sauce  
32 ounces Kikkoman Ponzu Citrus Seasoned Dressing & Sauce
20 ounces Kikkoman Kotteri Mirin
20 ounces Worcestershire Sauce
4 ounces Tomato Paste
1 ounce Orange Zest
1 tablespoon Celery Seed
1 ounce Fresh Garlic, minced
1 tablespoon Fish Sauce
Cornstarch Water Slurry, As Needed

Cauliflower Steak
4-5 Cauliflower and or Romanesco heads
2 cups Peanut Oil
1 cup Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil

Spinach (or your choice of sautéed greens), 4-5 ounces per steak

Frizzled Ginger
6-8 Fresh Ginger Knobs, preferably large

Roasted Tomatoes
4 pints Pear, Plum or Small Cherry Tomatoes
Peanut-Sesame Oil, As Needed
Sea Salt, To Taste
White Pepper, To Taste
Kikkoman Soy Sauce, As Needed


Steak Sauce:
In a large sauce pot, combine all ingredients, except cornstarch slurry. Blend ingredients together with an immersion blender. Heat over medium heat slowly, blending often, just until sauce reaches 180°F. With immersion blender working in sauce, pour cornstarch slurry slowly into sauce to equally distribute. Heat just until sauce begins to thicken. Do not boil. Allow to cool and transfer to a squeeze bottle.

Cauliflower Steaks:
Cut the green leaves off the cauliflower (or romanesco, if using) and trim core flush with the bottom.
Using a sharp knife, cut steaks approximately 1 1/2-inch-thick, keeping core intact. Arrange steaks in rows on a parchment lined sheet pan as you would any steaks or chops. Blend peanut and sesame oils, then brush both sides of steaks and season with salt and pepper. Steaks can be roasted in a hot oven on a stone, seared in a preheated cast iron skillet, or grilled on a charcoal grill. Allow steaks to take a heavy char, brushing with oil as needed. Roast or grill until steaks are tender when piercing with a sharp knife.

Frizzled Ginger:
Peel ginger knobs and shave lengthwise using a mandolin into very thin slices. Julienne ginger slices and fry in hot oil until golden brown.

Note: The ginger will disperse quickly in the oil, so it’s best to contain it in a fry basket, pasta basket, or a Chinese/Japanese noodle basket/strainer.

Roasted Tomatoes:
Pour tomatoes into a large mixing bowl, drizzle with peanut-sesame oil and season with salt and pepper.
Toss to combine and transfer to a parchment-lined sheet pan.
Roast in a preheated 400°F oven for 5 to 10 minutes, or just until the skin is blistered and the tomatoes start to “melt”. Remove tomatoes from oven, drizzle with Kikkoman Soy Sauce and cool.

Wilted Spinach:
In a hot pan, sauté spinach in peanut-sesame oil blend until just wilted.

To Order:
Arrange hot grilled steaks on a large plate or on a wooden board. Garnish with wilted spinach, roasted tomatoes and a plouf of frizzled ginger. Drizzle generously with steak sauce.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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