Sunday, 4 December 2016

Brussels Sprouts Okonomiyaki Style

Brussels Sprouts Okonomiyaki Style

Here are the complete recipe for Brussels Sprouts Okonomiyaki Style


- 1kg Brussel sprouts oil, for deep frying (sunflower, peanut or vegetable oil)

For the soy reduction

- 100ml water

- 180ml light soy sauce

- 115g soft light brown sugar

- ⅓ cinnamon stick

- ¼ tsp coriander seeds, lightly crushed

- ¼ tsp fennel seeds, lightly crushed

- ¼ tsp black peppercorns, lightly crushed

- 1 star anise, broken

- 2cm square root ginger, peeled and chopped

- 5 spring onions, trimmed and chopped

For the chilli aioli

- 100g good-quality mayonnaise

- 50g sriracha

- ½ tsp sesame oil

To serve

- togarashi seasoning (optional)

- toasted white sesame seeds (black ones look good too, if you have any)


- To make the soy reduction, combine all the ingredients in a saucepan, bring to the boil, and boil for 1 minute. Remove from the heat and leave to stand for 20 minutes. Strain through a j-cloth lined sieve. Set the liquid aside.

- Stir the aioli ingredients together.

- Remove the tough outer leaves from the sprouts and trim the sprouts at the base. Cut medium-sized sprouts in half, very large ones in quarters.

- Put enough oil into a really deep saucepan to come 5 cm up the side. Heat the oil to 180C and fry the sprouts in batches for about 3 minutes. (You must do this in batches – sprouts have quite a high water content and the oil really bubbles up when you add them).

- Immediately put the cooked sprouts onto kitchen paper and use more paper, pressing the top of the sprouts with it, to blot the excess oil. To serve drizzle with some of the chilli aioli and the soy reduction.

- Sprinkle on the togarashi if you’re using it. Garnish with sesame seeds and serve.



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