Set up your Egg with your wok and aim to heat the oil to about 220°C.
Make the dynamite dressing, combine all the dressing ingredients into a large bowl and mix together thoroughly. You'll add the cauliflower to the dressing in the bowl.
Cut your cauliflower into florets. Drizzle over the sake and a sprinkle of chilli or Shichimi Togarashi. Set up two large bowls: the first should have the flours and seasoning, ensure all ingredients are stirred together; the second a beaten egg.
Dip each cauliflower floret into the egg and then dip in the flour and ensure the floret is well coated in the dry mix. Place on a plate until ready to cook.
Put your cauliflower florets into the wok and fry until golden brown. Cook until the florets are tender but still have some crunch.
Remove the florets from the wok and place on a plate with kitchen paper so any excess oil is drained.
Add the cauliflower to the bowl and give it a good stir to coat in the dynamite sauce or you could opt to drizzle the dressing over the cauliflower.
Serve as an appetiser on a bed of lettuce, sharing platter or side to a dish of your choice.
