Brussels Sprouts from Tanuki

serves three, as an appetizer
Brussels Sprouts
Olive oil, for sautéing
180 g Brussels sprouts
10 g Brussels sprouts leaves
10 g breakfast radish, cut in matchsticks
2 g Hon Dashi
Brussels Sprouts Dressing
30 g shallots, finely chopped
10 g ginger juice
80 g mirin
140 g yuzu soy dressing
70 g truffle oil
30 g olive oil
6 g garlic, finely chopped
65 g Yamasa soy sauce
5 g garlic powder
5 g onion powder
5 g fish sauce
20 g sugar
Method
For the dressing: Mix all of the ingredients together. Let the dressing sit in the refrigerator for 24 hours. Keep slightly chilled at all times.
For the Brussels sprouts: Cut the Brussels in quarters (or in half, depending on size) and reserve the leaves. Fry Brussels at 350 ℉ in clean oil for two minutes, or until golden brown and crispy. Add reserved leaves half way through frying, to keep them from burning.
To serve: Toss in a bowl with Brussels Sprouts Dressing and hon dashi. Top with radish sticks.
Tanuki is located at 1080 Alton Road.