Aside from the wagyu, this is my favorite dish at Roka Akor. This is a pretty accurate hack of the recipe. I like to serve with wasabi mashed potatoes and Nobu's Miso Black Cod recipe.

FLASH-FRIED BRUSSELS SPROUTS IN PONZU                  

Serves 6

Rinse the Brussels sprouts and dry thoroughly (I wash in the morning and let them air dry on a towel throughout the day). Trim the bottoms, cut them in half and discard any loose leaves. 

Fill the dutch oven just over half-way with oil and clip the thermometer to the side. Heat the oil to 375 degrees. Place about a third of the sprouts in the wire basket and lower carefully into the hot oil. Fry for 1:45 to 2 minutes, moderating the temperature to keep the oil as close to 375 degrees as possible. Once the edges brown nicely, carefully remove the basket and dump the sprouts onto the paper towel-lined sheet pan.

Bring the oil back up to 375 degrees and repeat with the remaining two batches of sprouts.

Transfer the sprouts to the serving bowl. Dash ponzu generously over the top of the sprouts and toss to coat. If desired, top with bonito flakes. Serve immediately.

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