Crispy sprout salad with sesame seeds
Crispy baked Brussels sprouts served as a salad with an intensely aromatic teriyaki roasted garlic dressing and plenty of nutty, fragrant sesame seeds. A winter salad that's quick and easy to prepare.
Preparation
Step 1
500 g Brussels sprouts
Remove the outer leaves from the sprouts, trim the stalk, then score a cross about 1 cm deep into the stem. Halve any large sprouts.
Step 2
1 litre vegetable oil for deep-frying
Heat the oil in a large wok. As soon as a sprout leaf bubbles immediately on contact, the oil is hot enough (approx. 175°C). Deep-fry the sprouts in two batches for about 4 minutes each, until crispy on the outside and tender on the inside. Remove from the wok and drain well.
Step 3
2 limes – 3 tbsp vegetable stock – 1 red chilli, chopped – 10 g galangal or ginger, chopped – 1 small stalk of lemongrass, very finely chopped – 1 tbsp brown cane sugar (alternative: palm sugar) – 4 tbsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic – 2 tbsp Kikkoman Naturally Brewed Soy Sauce
Juice the limes. Bring the vegetable stock to the boil with the chilli, ginger, lemongrass and sugar. Remove from the heat and stir in the Kikkoman Teriyaki Sauce with Garlic, Kikkoman Soy Sauce and lime juice to make a marinade.
Step 4
50 g white sesame seeds
Pour the teriyaki marinade over the warm Brussels sprouts. Roast the sesame seeds in a dry pan until they turn a light golden colour, stirring frequently, then sprinkle over the salad. Serve warm or cold.
Tip
You can also prepare Brussels sprouts in an air fryer with very little fat. To do so, mix the trimmed sprouts (halved if large) with 1 tbsp of oil and cook at 200˚C for about 15 minutes.
Fried tofu makes a great topping—here's a pro tip to make it extra crispy: cut the block into 2–3 cm cubes, place them on a rack (or kitchen paper) in a shallow box, cover with kitchen paper and weigh down, for example with a full carton. Press for 2 hours, then season and fry until crisp.
Recipe-ID: 1668
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1 litre vegetable oil for deep-frying
Heat the oil in a large wok. As soon as a sprout leaf bubbles immediately on contact, the oil is hot enough (approx. 175°C). Deep-fry the sprouts in two batches for about 4 minutes each, until crispy on the outside and tender on the inside. Remove from the wok and drain well.
2 limes – 3 tbsp vegetable stock – 1 red chilli, chopped – 10 g galangal or ginger, chopped – 1 small stalk of lemongrass, very finely chopped – 1 tbsp brown cane sugar (alternative: palm sugar) – 4 tbsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic – 2 tbsp Kikkoman Naturally Brewed Soy Sauce
Juice the limes. Bring the vegetable stock to the boil with the chilli, ginger, lemongrass and sugar. Remove from the heat and stir in the Kikkoman Teriyaki Sauce with Garlic, Kikkoman Soy Sauce and lime juice to make a marinade.
50 g white sesame seeds
Pour the teriyaki marinade over the warm Brussels sprouts. Roast the sesame seeds in a dry pan until they turn a light golden colour, stirring frequently, then sprinkle over the salad. Serve warm or cold.
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