Brussels Sprouts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Cuisine: Japanese
Serves: 1 serving
Ingredients
  • For the umami soy:
  • 1 cup of soy sauce
  • ½ cup of sake
  • ½ cup of Mirin
  • 2” x 3” piece of kombu
  • ½ cup bonito flakes
  • For crispy shallots:
  • 5 shallots, peeled
  • 1 cup of rice flour
  • ½ gallon of frying oil, corn oil works fine
  • Salt to taste
  • For the brussels sprouts:
  • ½ gallon of frying oil
  • 4 oz of Brussels sprouts, cut in quarters
  • ½ oz scallions, sliced thin
  • 1 oz umami soy
  • Pinch of salt
  • Pinch of togarashi spice
  • 2 Tablespoons crispy shallots
Instructions
For umami soy:
  1. Bring everything to a boil except the bonito.
  2. Add the bonito flakes once it’s boiling, turn off the heat and cool down overnight.
  3. *Strain the kombu and bonito flakes through a chinacap or a chinois the next day.
For crispy shallots:
  1. Preheat the oil at 325 degrees F.
  2. Shave the shallots about ⅛ inch thick with a Japanese mandolin. They should come out like thin rings.
  3. Dredge the shallots in the rice flour.
  4. Lightly shake them to break them apart, and to shake off the excess flour.
  5. **Fry a handful at time once the oil is ready, keep the shallots moving with a spider.
  6. Take shallots out onto a cooling rack once they start to get slightly brown. The shallots will continue cooking as you take them out.
  7. ***Season the shallots with salt.
For brussels sprouts:
  1. Preheat the oil to 325 degrees F.
  2. Use a high sided pot for this as the Brussels will create a lot of bubbles and pop.
  3. Fry the Brussels sprouts, for about 1-2 minutes. You want to still have a little bit of green from the Brussels sprouts.
  4. Season very lightly with salt.
  5. Toss with the umami soy, togarashi, and scallions.
  6. Garnish with the crispy shallots and enjoy!
Notes
*The sauce can be kept in refrigeration for weeks!
**Moving the shallots while frying helps to evenly cook the shallots.
***Always season right after you fry an item. This will help the salt stick to the food.

FAB TIP: The shallots will stay crispy in an air tight container for about a week. Since they are fried in rice flour, they are actually GLUTEN FREE!
Recipe by Fab Food Chicago at https://www.fabfoodchicago.com/fab-recipe-slurping-turtles-fried-brussels-sprouts/