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Jan 20 2010

Brussels Sprouts with Ponzu, Fried Garlic, and Bonito Flakes

Published by at 10:04 pm under Cooking at Home

The title of this post speaks for itself. There aren’t many ingredients involved to make this spectacular – and I do mean spectacular – vegetable dish. For those foodies who were at the 1st Annual Foodbuzz Blogger Festival back in November, you all know what I’m talking about. We had this dish at the Foodbuzz dinner and everyone was blown away by the Asian flavors that permeated through these little brussels sprouts. I’ve been meaning to try this recipe created by Chef Dennis Lee of Namu Restaurant in San Francisco. Although we didn’t have all the ingredients, we still made the most of what we had and it still turned out delicious!

Here is the link to the Foodbuzz page where we used the Chef Lee’s recipe: Roasted Brussels Sprouts with Ponzu Fried Garlic, Guanciale, and Bonito Flakes. (Keep in mind we didn’t use all of the ingredients, and we didn’t roast the sprouts).

Take about 5 cloves of garlic and thinly slice them and fry in vegetable oil. When they start to brown, take them out and place on paper towel and set aside.

We used 2 packages of 12 oz. brussels sprouts (24 oz total) but you can definitely use less. Quarter the sprouts and blanch them in salted boiling water for a couple of minutes, then drain and shock them in an ice bath.

The ice bath is done by simply using 50% water and 50% ice in a bowl big enough for the sprouts. This helps keep the sprouts from continuing to cook and also helps retain the bright green color.

In a large pan, add some butter and olive oil and then drop in the brussels sprouts. Put the heat on high so that the sprouts get some brown color and continue to toss them. Next, add about 4 oz. of ponzu sauce and 4 oz. of soy dashi. (Tip: We didn't use soy dashi per the recipe, but instead used a little bit of miso which works just fine). Let this reduce to desired taste.

Toss the finished brussels sprouts with the reserved fried garlic, bonito flakes, and Togarashi spice (if available). Chef Lee's recipe actually includes guanciale, which is an unsmoked Italian bacon. We omitted this ingredient because 1) we didn't have any and 2) we wanted to make this a healthier version without the bacon. Ultimately, we still got a wonderful plate of brussels sprouts that is full of flavor from the ponzu sauce and bonito flakes. It's a winner in our book!

Speaking of the Foodbuzz Blogger Festival, we actually met our blogger friends, Kim and Hong from
Ravenous Couple
in November. They have an amazing food blog that mainly encompasses Vietnamese cooking. They recently attempted to bake, and lo and behold, Kim’s recipe for Jalapeno Poppers in a Blanket is a finalist in the Pepperidge Farm Puff Pastry contest! We would appreciate your support for our friend’s recipe by voting for her daily in the Appetizer category up until February 1st.

Just go to this link and click on Appetizer and VOTE for Kim Dao’s Jalapeno Poppers in a Blanket! Let’s root for them to win a trip to NYC!! Congrats for being a finalist and good luck, guys!

12 responses so far

12 Responses to “Brussels Sprouts with Ponzu, Fried Garlic, and Bonito Flakes”

  1. Sook @ My Fabulous Recipeson 20 Jan 2010 at 11:29 pm

    What a great recipe! Brussels sprouts is one of those vegetables that I really need to try more! This looks amazing!

  2. Cooking Rookieon 21 Jan 2010 at 12:42 am

    I love brussels sprouts – they are so easy to make, so healthy and so crunchy.
    I also made some recently
    I will try your recipe when I buy brussels sprouts again :-)

  3. Erin (Travel, Eat, Repeat)on 21 Jan 2010 at 4:31 am

    Yum! This looks healthy and delicious, also relatively simple (which is always a good thing in my book!).

  4. Natasha - 5 Star Foodieon 21 Jan 2010 at 6:48 am

    A terrific preparation of Brussels sprouts! Now that I’ve won the Brussels sprouts battle at my house – my daughter and husband both decided to like them now – I will try this recipe very soon! I love the addition of bonito flakes!

  5. Emilyon 21 Jan 2010 at 7:07 am

    This looks great! Brussels Sprouts are so underrated. I like this recipe a lot!

  6. Esion 21 Jan 2010 at 7:45 am

    Ahh, thanks for reminding me that I need to make these!!

  7. ravenouscoupleon 21 Jan 2010 at 8:37 am

    Thanks for the support, Krissy and Daniel! We just actually got some brussel sprouts yesterday…they were on sale for like 0.50/lb, so this is perfect timing!

  8. thefoodaddictson 21 Jan 2010 at 12:05 pm

    Cooking Rookie – Thanks for your brussels sprouts recipe! I’m a huge fan of the sprouts now, so I’m definitely going to get more when I’m at the market.

    My goodness, I think brussels sprouts are in season and everyone and their mothers are making something fabulous with this vegetable! More power to brussels sprouts!

  9. The Duo Disheson 21 Jan 2010 at 4:23 pm

    Sounds familiar…very familiar. Yours look even better than the first time around.

  10. Conor @ HoldtheBeefon 21 Jan 2010 at 4:34 pm

    This looks unreal, I love brussel sprouts and this looks so delicious. Dare I say it…. the bacon seems not to be required.

  11. noobcookon 21 Jan 2010 at 6:51 pm

    Love this Asian flavoured brussel sprouts. Gotta try it one day!

  12. cassieon 23 Jan 2010 at 6:29 am

    Oh I love this! Thanks for sharing this nugget!

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