Uchiko-inspired Brussels Sprouts

True foodies, from my knowledge as a food fanatic and lifestyle blog intern, seem to find the utmost joy in occasions ranging from a well-crafted cheese board (guilty) to a new restaurant sighting (extra guilty) and an opportunity to meet culinary professionals (yet again, guilty).
When I received an invitation to attend Camille Styles' sushi-making field trip at Uchiko, my foodieness hit a whole new level. Is that even possible for me? I'm not quite sure. But it happened. Chad Wadsworth captured the unforgettable evening in Uchiko's private dining room with sake sipping, sushi rolling, and mingling with Uchiko chef de cuisine and staff.
Coincidentally, my friend Hannah Hausmann just sent me the recipe for these Uchiko-inspired brussels sprouts. Might I add that Uchiko's original version is worth the visit on its own. Enjoy a taste of Uchiko in your own home...and thank you for sharing, Hannah!
uchiko-inspired brussels sprouts

1 pound brussels sprouts
3 tablespoons grapeseed or canola oil
1⁄2 teaspoon sea salt
3 tablespoons sugar
3 tablespoons Asian fish sauce
2 tablespoons fresh lemon juice, plus extra for seasoning

1 heaping teaspoon Sriracha hot sauce
1 clove garlic, crushed 1⁄4 teaspoon black pepper

1. Preheat oven to 400 degrees.

2. Trim the sprouts by cutting off the stem end & peeling back a layer of leaves. Cut any large sprouts in half. Rinse sprouts in a bowl of cold water, and dry them with a clean towel.

3. Place sprouts in a single layer on a foil-lined cookie sheet and drizzle with oil. Toss to coat, and sprinkle generously with salt.

4. Bake for 45-55 minutes, stirring after 20 minutes, until crispy and tender. The outer leaves should be very dark, and the sprouts will be tender and fragrant when they are finished cooking.

5. During last 10 minutes of cooking, place sugar in a 12-inch frying pan over medium/high heat. Stir frequently with a wooden spoon until sugar is melted and amber colored. This should take about 2 – 3 minutes. Add 1⁄2 cup of very hot water (mixture will bubble), and stir until caramelized sugar is completely dissolved.

6. Stir in fish sauce, lemon juice, Sriracha, garlic, and black pepper. Continue to cook, stirring constantly, for 4-5 minutes, until mixture reduces. Remove from heat and set aside.

7. Arrange cooked Brussels sprouts on a serving dish and top with warm vinaigrette. Taste and season sprouts with additional lemon juice, salt and pepper before serving.

adapted from austin gastronomist