Root Vegetable Yakitori Recipe
Butternut Squash Grits, Shaved Brussel Sprouts, Puffed Wild Rice - Crispy Shallot, Pomegranate, Vegetable Tare
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Ingredients
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Root Vegetable Yakitori Ingredients
Method
Root Vegetable Yakitori Preparation
- 1
- 2
Prepare Brussels Sprouts
Trim and shave the Brussels sprouts thinly. Toss with sesame oil, salt, and pepper. Set aside.
- 3
Make Vegetable Tare
In a saucepan, combine soy sauce, brown sugar, and rice vinegar. Simmer for about 10 minutes until slightly thickened. Set aside to cool.
- 4
Crispy Shallots
Slice shallots thinly and fry in hot oil until golden brown. Drain on paper towels.
- 5
Assemble the Dish
On a plate, spread the butternut squash grits as the base. Top with shaved Brussels sprouts, then sprinkle with puffed wild rice, crispy shallots, and pomegranate seeds. Drizzle with vegetable tare.
