Uchiko Brussels Sprouts with Lemon & Chili

This recipe, adapted from one that the kitchen staff at Uchi and Uchiko use, requires two prepared sauces, but you won’t use all the sauce with the Brussels sprouts. You can reserve the extra sauce in the refrigerator and toss with roasted vegetables or noodle dishes or serve as dipping sauces for spring rolls.

A true favorite at our office holiday party

— From Uchi chef Tyson Cole