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Crispy Asian Brussels Sprouts (CopyCat Kabuki Japanese Restaurant).


The truth is, I'm not a big fan of Brussels sprouts, maybe because of their bitter flavor and chewy texture. That's enough reason for me to stay away from them. And to make it worse, my kids despise them; no matter how I cooked it, every time I served my kids Brussels sprouts, they acted as if I fed them poison. But things changed when my cousin and her family visited us here in California. We took them to eat at Kabuki Japanese restaurant. She ordered a crispy Brussels sprouts for an appetizer.

At first, I was hesitant to try it, but after I saw my cousin devour it within seconds, I took one and tried it myself. To my surprise, my kids ate it too, and we had to order a second plate because one was not enough.

Since then, I have been hunting for Crispy Brussels sprouts recipes until my friend introduced me to this recipe, and the whole family loves it. So now, Brussels sprout is officially one of our favorite appetizers.


Here's the recipe:

  • 1 lb fresh Brussels sprouts

  • 3 tablespoons Canola oil

  • 2 tablespoons Soy sauce

  • 1 tablespoon Fish Sauce

  • 1 teaspoon brown sugar

  • 1 garlic clove, minced

  • 2 tablespoons fried onion or this brand

  • Salt and paper to taste



Instruction:

1. Soak the Brussels sprout for a minute in the water to clean them. 2. Cut them in half 3. Drain the sprout and dry them with a paper towel.

4. Cover a large-rimmed baking sheet with foil and spread the Brussels on the pan. 5. Drizzle the Brussels with the oil and sprinkle with salt. Make sure all are covered with oil and salt. 6. Bake at 400 degrees Fahrenheit for about 45-50 minutes. After 20 and 40 minutes, stir the Brussels to ensure both sides are evenly charred. 7. During the last 10 minutes of cooking, reduce the other ingredients


(soy sauce, fish sauce, brown sugar, garlic, and black paper) in a saute pan over medium-high heat until the sauce thickens. 8. Remove Brussels from the oven and place them in the bowl; slowly add the reduced sauce a little at a time and toss them every time you add the sauce.


9. Place them on the serving plate and Sprinkle the fried onion on top.


Enjoy!


Never Brussel Sprout like the way you tasted it before. Have a good day, everyone!

XOXO

Joice

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Welcome to Cantique, an online editorial destination for everyone who aspires to things Beautiful and chic. This blog is where we pour all our ideas into fashion, beauty, family gatherings, travel, planning a fabulous party, gorgeous floral arrangements, Charming country house decor, and easy-cook recipes with stunning imagery to inspire your passions in daily living. Please follow us on our day-to-day activities and all the latest inspiring idea for a beautiful life.

P.S. You will find plenty of recipes inspired by the country I grew up in, Indonesia, a colorful country with wide varieties of food from thousands of islands, all blending in such amicable and compelling exotic recipes. I hope you have a wonderful time reading our journal from page to page. 

xoxo

Joice

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