Crispy Brussels Sprouts

By Naperville Magazine
May 2018 View more Recipe

Yield: 4 servings

Brussels Sprourts
8 cups Brussels sprouts
vegetable oil, for frying
1 teaspoon kosher salt
¾ cup lemon miso sauce (see recipe at right)
1 tablespoon cashews, toasted and chopped

Wash the Brussels sprouts, trim the bottoms, then cut them in half. Bring a large pot of water to a boil over high heat. Add Brussels sprouts and cook for 90 seconds (until just tender). Immediately submerge the Brussels sprouts in an ice bath, then pat dry.

In a heavy-bottomed pot, heat 2 inches of oil over medium-high heat. When oil reaches 360 degress on a thermometer, carefully add the Brussels sprouts. Cook, turning occasionally, until crisp and golden brown, 2 to 3 minutes. Transfer to a paper towel-lined tray.

Place the sprouts in bowl and toss with salt and lemon miso sauce, then top with cashews.

Lemon Miso SauceL
3 tablespoons sugar
4 tablespoons white miso paste
1/3 cup mirin
¼ cup rice wine vinegar
2 tablespoons yuzu juice (or lemon juice)
1½ teaspoons lemon zest

Bring the mirin, sugar, miso and rice wine vinegar to a boil in a small sauce pan.

Lower the heat and simmer 5 minutes; remove from heat and chill.

When sauce is cooled, add the lemon zest and yuzu (or lemon juice). Mix well.

Courtesy of Tony Gentile, Corporate Executive Chef/Owner, Blue Sushi Sake Grill