For the miso sauce: Mix together the sugar, mirin and sake in a bowl (or the top half of a double boiler). Gradually add the miso paste, a little at a time, mixing everything together well. Set the bowl over a saucepan of simmering water and cook for two hours, stirring frequently.
For the Brussels sprouts: Heat the oil in a deep-fryer or a deep-sided skillet to 350 degrees F. Fry the Brussels sprouts until golden. Drain on paper towels.
Heat the remaining 1 tablespoon vegetable oil in a saute pan. Add the bacon and garlic and cook until the bacon turns golden. Stir in 1 tablespoon of the miso sauce, add the fried Brussels sprouts and toss well. Sprinkle with sea salt and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.