I blogged this recipe for Greenling as part of my job there, and they were kind enough to let me share it on my site, too!
Last week I had the pleasure of dining at Uchiko, Top Chef Paul Qui’s now-famous restaurant in Austin. Although Uchiko is renowned for sushi, my favorite dish of the night was Qui’s lemon chili brussels sprouts. He cooks them until they’re very crispy and nearly black on the edges, and tosses them in a salty sweet sauce with flavors of chile, fish sauce, caramel, and lemon.
When I received Hillside Farms’ gorgeous Brussels sprouts as a “surprise me” in my Greenling order this week, I set out to adapt Qui’s dish as a home-cooked recipe.
After four attempts, I’m happy with my recipe, but I have to admit that it’s no match for Uchiko’s. Their dish is impossible to recreate without a deep fryer plus the magic touch Paul Qui brings to the kitchen. However, my version stands as the best Brussels sprouts I’ve been able to cook up at home, and it will tide me over until I can get back to Uchiko for the real deal.
Sriracha Roasted Brussels Sprouts with Lemon Caramel Vinaigrette (serves 4)
1 lb brussels sprouts
3 tablespoons grapeseed oil
1/2 teaspoon sea salt
3 tablespoons sugar
3 tablespoons Asian fish sauce
2 tablespoons fresh lemon juice, plus extra for seasoning
1 heaping teaspoon Sriracha hot sauce
1 clove garlic, crushed
1/4 teaspoon black pepper
Preheat oven to 400 degrees. Trim the sprouts by cutting off the stem end and peeling back a layer of leaves. Cut any large sprouts in half. Rinse sprouts in a bowl of cold water, and dry them with a clean tea towel.
Place sprouts in a single layer on a foil-lined cookie sheet and drizzle with grapeseed oil. Toss to coat, and sprinkle generously with salt. Bake for 45-55 minutes, stirring after 20 minutes, until crispy and tender. The outer leaves should be very dark, and the sprouts will be tender and fragrant when they are finished cooking.
During last 10 minutes of cooking, place sugar in a 12-inch frying pan over medium/high heat. Stir frequently with a wooden spoon until sugar is melted and amber colored. This should take about 2 – 3 minutes. Add ½ cup of very hot water (mixture will bubble), and stir until caramelized sugar is completely dissolved. Stir in fish sauce, lemon juice, Sriracha, garlic, and black pepper. Continue to cook, stirring constantly, for 4-5 minutes, until mixture reduces. Remove from heat and set aside.
Arange cooked Brussels sprouts on a serving dish and top with warm vinaigrette. Taste and season sprouts with additional lemon juice, salt and pepper before serving warm.
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- Curatorial Me - [...] road test this recipe and let you know. Share Added Mar 18, 2012 at 10:19 am. ...
- ghettocooler.net – In a class of it's own. » [from paul.irish] Sriracha Roasted Brussels Sprouts with Lemon Caramel Vinaigrette | austingastronomist.com - [...] [from paul.irish] Sriracha Roasted Brussels Sprouts with Lemon Caramel Vinaigrette | austingastronom... [...]
- ghettocooler.net – In a class of it's own. » couple-of-links - [...] Sriracha Roasted Brussels Sprouts with Lemon Caramel Vinaigrette – Sounds Delicious [...]
- My Picks: Austin Restaurant Week | austingastronomist.com - [...] and you’d be silly not to at least try to get a reservation there on the cheap. Their famous ...
- Sriracha Roasted Sprouts | Curatorial Me - [...] Love Top Chef and the latest winner Paul Qui from Austin’s Uchiko. Yeehaw! A Texan Top Chef! Paul is ...
- Sriracha Roasted Sprouts | - [...] Love Top Chef and the latest winner Paul Qui from Austin’s Uchiko. Yeehaw! A Texan Top Chef! Paul is ...
- Curatorial Me | Sriracha Roasted Sprouts - [...] Love Top Chef and the latest winner Paul Qui from Austin’s Uchiko. Yeehaw! A Texan Top Chef! Paul is ...
- Uchi-style Brussels sprouts! | Shut the Chef Up! - [...] found a simpler version someone adapted here and I still didn’t have some of the items (sriracha) but I winged ...
Sadly I haven’t been to Uchiko yet, but it’s at the top of my restaurant bucket list. Will definitely make these in the meantime because they sound amazing and I have everything but the brussels sprouts!
Brussels sprouts, fish sauce, sriracha…You could have had me with any of those. But you’re giving me all three? Gosh, life is hard.
This looks SO good, Kathryn – cannot wait to try!
I havn’t tried Uchiko’s brussel sprouts and I fear it will be a long time until I do. I called yesterday to get a reservation and they’re booked solid more than 3 weeks out unless you like to dine at 10:30 at night. Which I don’t. I’ll have to try your delicious looking version to tide me over.
You don’t need to go to Uchiko to have the brussels sprouts you can also go to the East Side Kings trailer(also by Paul Qui) at Liberty Bar and get the brussels sprout salad. I would say it is even better. I haven’t been able to perfect his recipe yet but I can get close with your ingredients and a little vinegar.
Oh man, Uchiko’s brussel sprouts are amazing! Thank you for sharing your take on the recipe so we can try the same at home. Looking forward to trying it out.
the perfect beginning to an asian meal at home! thank you for sharing
Wow, this recipe is really close to the Uchiko dish. The main difference is that the sprouts are cut into quarters at the restaurant. I did this and they came out PERFECT. Thanks so much!
I had the Uchiko sprouts last night and I’m now obsessed! Can’t wait to try to duplicate them with this recipe. I’ll cut them in half at least as well. I like that these are not deep fried like at the restaurant, so it’s a healthier version to boot! Thanks!
putting these on the table for thanksgiving. anyone know if the vinaigrette can be made ahead and reheated?
they were very good, reasonably close to uchiko’s perfect brussels sprouts and very easy to make. nice recipe.
Thanks so much!
Thank you, thank you, thank you. I tried this recipe last night for dinner and the taste was as close as you could get to Uchi. Incredible.
Carlos, I am thrilled that you enjoyed the recipe.
Thanks for letting me know it was a hit!