Pan Asian
Matt Abergel offers a personal take on traditional dishes

Korean Fried Cauliflower (KFC) Sauce


Serves 6
  • 6 cups water
  • ½ cup kochijan
  • 2 cups sugar
  • ⅓ cup garlic
  • 1 cup yuzu kosho
  • ¼ cup mirin


Blend garlic and combine all sauce ingredients. Reduce by 1/4 until the sauce reaches a thicker consistency.

Toss with cauliflower that has been diced into 1½-inch florets and lightly tempura fried.

Fruit Tomato Salad


Serves 1
  • 1 Japanese Fruit Tomato or Heirloom tomato
  • ¼ cup mizuna
  • 2 tablespoons thinly sliced red onion
  • 2 shiso leaves, julienned

  • Vinaigrette
  • 1 cup black vinegar
  • ¼ cup black sugar
  • ¼ cup sweet soy
  • ¼ cup white sesame oil


Thinly slice Japanese fruit tomato and place on dish. Season with salt and lightly dress with vinaigrette.

Combine mizuna, red onion, and shiso leaves and dress with vinaigrette. Place on top of tomato.