Recipe courtesy of Pubbelly

Brussels Sprouts

  • Level: Intermediate
  • Total: 2 hr 35 min
  • Active: 35 min
  • Yield: 2 servings
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Den Miso Sauce:

600 grams (21 ounces) sugar

250 milliliters (1 cup) mirin 

250 milliliters (1 cup) sake 

900 grams (2 pounds) miso paste 

Brussels Sprouts:

Vegetable oil, for deep-frying, plus 1 tablespoon

15 Brussels sprouts, halved 

1 slice bacon, diced 

1 clove garlic, sliced 

Sea salt, for sprinkling


  1. 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.
  2. 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.
  3. 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.