By Hiroko Shimbo.
Here is a Brussels sprouts dish that is lightly crisp fried and tossed with a little meaty and uniquely flavored Shiroshibori soy sauce and tangy, sexy Benimosu purple sweet potato vinegar. This dish when served together with Sweet Potato Mash forms an excellent balance of flavors, colors and texture.
2 pounds Brussels sprouts (choose sprouts that are small in size)
3 cups canola oil for deep-frying
2 teaspoons Shiroshibori soy sauce
1 tablespoon Benimosu purple sweet potato vinegar
1 to 2 Okinawa Kokuto Brown Sugar
2 tablespoons White Sesame Seeds
Suzushio Sea Salt to taste
Remove the very bottom of the Brussels sprouts and cut each sprout into halves lengthwise. Make a slit on the bottom part of each sprout.
Heat canola oil in a wok or deep pot to 340°F. Add one quarter portion of the Brussels sprouts to the heated oil and cook them over medium-high heat until the outside leaves becomes crispy. Turn over the Brussels sprouts several times during cooking. Drain the Brussels sprouts on paper towel. Add an additional quarter portion of the Brussels sprouts to the oil. Finish cooking and draining the Brussels sprouts. Transfer the cooked Brussels sprouts into a large bowl and toss them with the Shiroshibori, Benimosu and Brown Sugar. Add a pinch of the sea salt to taste. Add the sesame seeds to the Brussels sprouts and give several large stirs. Divide and serve the Brussels sprouts among serving bowls or plates.
Makes 8 servings