Roasted tempura brussels sprouts at Jellyfish
Chef Jason Im dresses brussels sprouts in vinegar and sugar before tossing them in salt, pepper, crab essence and peanut oil and roasting them for ninety minutes. He then coats them in a light tempura batter for a quick fry, resulting in an intense earthiness hitherto unknown to tempura veggies. Some pieces are so caramelized they taste like sweet potato.
1009 North Rush, (312)660-3111, jellyfishchicago.com
Best of Chicago 2013