Photo by Logan Crable
One of my favorite appetizers from Austin restaurant and even a quintessential thing to eat if you’re visiting Austin is the fried Brussels sprouts from Uchi or Uchiko. I’d even say Uchi started a Brussel sprouts movement throughout Austin and even the nation with their iconic Brussels sprouts.
SEE ALSO: Easy Tex-Mex Breakfast Bowl Recipe
If you’re dining at Uchi or Uchiko, the fried Brussels sprouts will cost you anywhere from $6-$7.5 with their iconic fish caramel, lemon, and chili so why not try and make it at home?
Chef de Cuisine Chris Davies at Uchi Houston was kind enough to share an at-home version of Uchi’s much-heralded fried Brussels Sprouts recipe!
Uchi Fried Brussels Sprouts Recipe
Ingredients
- 1 lb. fresh Brussel sprouts
- 1 part oyster sauce
- 1 part Thai sweet chili sauce
- lemon juice to taste
- Brussels sprouts
Instructions
- Create the 50/50 sauce by combining 1 part oyster sauce, 1 part Thai sweet chili sauce, and lemon juice to taste.
- Cut Brussel sprouts in half (or quarter if they are bigger (say the circumference of a half dollar)
- Fry in canola oil at 350 degrees Fahrenheit, until crispy (about 1:00)
- Drain well on an oven tray lined with paper towels. While still hot, season with salt to taste.
- In a large mixing bowl, coat sprouts with 50/50 sauce and serve!
In May 2003, chef Tyson Cole opened Uchi, a 95-seater restaurant on South Lamar in South Austin, Texas. Since then, chef Cole then opened Uchiko and has opened four other Uchi locations in Houston, Dallas, Denver, and Miami (coming soon). Uchi has more of a traditional Japanese menu whereas Uchiko is more of a modern Japanese menu.
This is a spread of the happy hour at Uchi, aka Sake Social Hour, that is daily from 5-6:30 PM with $3-$7 drinks and bites are $3 – $9. See my guide to the best happy hours in Austin.
The foie nigiri at Uchi Austin is to die for – it’s hands down my favorite nigiri!
