Tuesday, March 20, 2018

Roasted Brussels Sprouts with Puffed Rice





David Chang's original Asian-Inspired Brussels Sprouts recipe in his 2009 Momofuku cookbook calls for pan-frying sprouts in batches until they have ''sizzled, shrunk, popped and browned" then roasting until crisp and serving with Vietnamese nuoc cham, fried coriander leaves, chopped mint and puffed rice with a sprinkle of Togarashi, the popular Japanese seven-spice seasoning. "It's a funky thing, the sprout," Chang says. "Sautéed or roasted, it takes on a bitter, burnt element really well." Similar to the Brussels Sprouts with fish sauce, puffed rice and mint that used to be served at Daisho in Toronto, this is a tasty addition to any cooks 'sprout' repertoire.



Momofuku Roasted Brussels Sprouts with Mint
Serves 8
Adapted from a recipe of chef David Chang

2 tbsp vegetable oil
2 lb Brussels sprouts, trimmed and halved lengthwise
3 tbsp vegetable oil
1/4 cup Asian fish sauce 
1/4 cup water
1/4 cup sugar
3 tbsp finely chopped mint
2 tbsp finely chopped cilantro stems
1 garlic clove, minced
1 fresh red Thai chile, thinly sliced crosswise, including seeds
1/2 cup crisp rice cereal such as Rice Krispies
1/4 tsp vegetable oil
1/4 tsp togarashi  
1/4 cup chopped cilantro
2 tbsp chopped mint
1 tbsp chopped scallions for garnish, optional


Preheat oven to 450°F. Toss the Brussels sprouts with oil, then arrange, cut sides down, in a shallow baking pan. Roast, without turning, until the outer leaves are tender and very dark brown, about 20 to 30 minutes. 

Stir together all of the  dressing ingredients until the sugar has dissolved. Add the cilantro and mint. Meanwhile, prepare the puffed rice while the sprouts roast. Set the puffed rice, oil and togarashi in a small frying pan over medium heat, shaking the pan and stirring, until the rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.

To serve, place the Brussels sprouts in a decorative bowl, then toss with just enough dressing to coat. Sprinkle with the puffed rice and serve remaining dressing on the side with a final garnish of chopped scallions, if desired.