We’re not saying those leftover Brussels sprouts are bland (okay, maybe we are), but we definitely wouldn’t mind scooping up a recipe from Portland-based Saucebox’s menu. Drop the buds in a flavorful Japanese broth and top them off with a yolky poached egg.
Crispy Brussels Sprouts
10 garlic cloves
2 c. mirin
1 c. bonito flakes
2 tbsp. togarashi
4 c. leftover Brussels sprouts
1. Lightly coat a medium-size pot with oil and saute garlic until golden brown.
2. Add mirin and reduce by half (until golden brown, about 15 minutes).
3. Add 4 c. water, bonito flakes, and togarashi. Simmer for 10 minutes.
4. Poach eggs. If you do not have an egg poacher, bring 2 quarts of water to a boil in a medium-size pot. Turn off heat and gently slide whole eggs in the water. Cover pot and allow eggs to sit for 7 minutes.
5. Preheat oven to 375º and reheat Brussels sprouts for 15 minutes.
6. In four medium bowls, place a cup of Brussels sprouts, followed by a cup of dashi broth in each. Crack an egg into each bowl.
Saucebox, 214 Southwest Broadway, Portland, Oregon (503-241-3393 or saucebox.com).
Photo: Jason Finn / Courtesy of Saucebox