Soy balsamic marinade flavors Katsuya’s Brussels sprouts

Crispy Brussels sprouts at Katsuya in South Beach hit all the right flavor and texture notes when tossed in a balsamic soy glaze and topped with toasted almonds.
Crispy Brussels sprouts at Katsuya in South Beach hit all the right flavor and texture notes when tossed in a balsamic soy glaze and topped with toasted almonds.(SBE / Courtesy)

Q I recently had the pleasure of dining at Katsuya in South Beach and tasted the best Brussels sprouts I have ever encountered. I could never attempt to replicate any of Chef Katsuya Uechi’s other creations, but I would love to try my hand at the sprouts. Do you think he might share the recipe? — Nancy Wright, Boca Raton

A. Brussels sprouts have been a hot button in culinary circles for a few years. Love ‘em or not, the petit choux continue to command menu space for those diners who can’t get enough of them. Any naysayers may be swayed with the rendition of Brussels sprouts glazed in a balsamic soy reduction and sprinkled with toasted almonds at Katsuya (SLS South Beach Hotel, 1701 Collins Ave., Miami Beach, 305-455-2994, katsuyarestaurant.com/southbeach).


Now with 13 locations worldwide, master sushi Chef Katsuya Uechi’s, recognized as a culinary authority on contemporary Japanese cuisine, tantalizes guests with his signature sushi, sashimi and robata, fireside charcoal grilled dishes. You’ll also find the sprouts on the other side of the causeway at Katsuya Brickell (8 SE Eighth St., Miami, 305-859-0200, katsuyarestaurant.com/brickell). (Dine-in restaurants are now closed in Miami-Dade County.)

Thankfully, I was able to fill Nancy’s recipe request with the help of two public relations and marketing firms and four pros from Miami to Los Angeles. Kudos to these ladies and gents who made the effort during these uncertain times while navigating murky waters for their roster of clients. Like many other industries, the hospitality field is suffering greatly. It hit home for me when my brother in New York City was forced to close his bar and two restaurants, one of which has been serving the workforce and neighborhood of Tribeca for over 33 years. Please, when and if possible, support your local establishments and consider take-out or delivery services. Stay healthy, stay safe, stay fed.


Katsuya’s Crispy Brussels sprouts

This recipe was adapted for home cooks. Leftover sauce can be used as a marinade or glaze for seafood or poultry.

1 pound Brussels sprouts

Vegetable oil, for frying

¼ cup Balsamic soy sauce, or to taste (see recipe)

Sliced almonds, toasted, for garnish

Sliced scallions, for garnish

1. Trim the ends of the Brussels sprouts and remove any discolored leaves. If necessary, cut any larger sprouts in half to create uniform sizes. Line a baking sheet with paper towels, set aside.

2. Heat a large saucepan with two-inches of oil over medium high heat to 375 degrees F. Working in batches if necessary, fry sprouts in a single layer until dark golden brown, turning once for even coloring, about 5 minutes, depending on size. Transfer to prepared baking sheet to drain.

3. Place sprouts in a medium bowl, drizzle with Balsamic soy sauce and gently toss to combine. Garnish with almonds and scallions, serve with additional sauce on the side, if desired.

Makes about 4 servings

Nutrition information per serving: 110 calories, 42% calories from fat, 5g fat, 0g saturated fat, 0mg cholesterol, 13g carbohydrates, 5g total sugar, 2g added sugar, 5g protein, 414mg sodium, 4g fiber

Balsamic soy sauce

1/2 cup mirin


6 tablespoons sake

½ cup soy sauce

1/4 cup sugar

1/4 cup balsamic vinegar

Combine ingredients in a medium saucepan over medium high heat. Cook until sugar is dissolved, and sauce reduces until thickened.

Makes about 1 ¾ cups

Nutrition information per 1 Tablespoon: 19 calories, 0% calories from fat, 0g fat, 0g saturated fat, 0mg cholesterol, 4g carbohydrates, 2g total sugar, 2g added sugar, 1g protein, 387mg sodium, 0g fiber

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