Add the bonito flakes once it’s boiling, turn off the heat and cool down overnight.
*Strain the kombu and bonito flakes through a chinacap or a chinois the next day.
For crispy shallots:
Preheat the oil at 325 degrees F.
Shave the shallots about ⅛ inch thick with a Japanese mandolin. They should come out like thin rings.
Dredge the shallots in the rice flour.
Lightly shake them to break them apart, and to shake off the excess flour.
**Fry a handful at time once the oil is ready, keep the shallots moving with a spider.
Take shallots out onto a cooling rack once they start to get slightly brown. The shallots will continue cooking as you take them out.
***Season the shallots with salt.
For brussels sprouts:
Preheat the oil to 325 degrees F.
Use a high sided pot for this as the Brussels will create a lot of bubbles and pop.
Fry the Brussels sprouts, for about 1-2 minutes. You want to still have a little bit of green from the Brussels sprouts.
Season very lightly with salt.
Toss with the umami soy, togarashi, and scallions.
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/