A picture of Brussels Sprouts With Sweet Miso Sauce.

Brussels Sprouts With Sweet Miso Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

Brussels Sprouts are delicious in so many different flavours. Soy Sauce and Miso flavours are also really nice. This is a typical ‘Sunomono’, that means ‘vinegared dish’ in Japanese, seasoned with sweet miso sauce.

The sweet miso sauce is called ‘Sumiso’ in Japanese and it is made of White Miso, Sugar and Rice Vinegar. The standard ratio is 2:1:1 but I think slightly sweeter flavour suits Brussels Sprouts better.

Brussels Sprouts are delicious in so many different flavours. Soy Sauce and Miso flavours are also really nice. This is a typical ‘Sunomono’, that means ‘vinegared dish’ in Japanese, seasoned with sweet miso sauce.

The sweet miso sauce is called ‘Sumiso’ in Japanese and it is made of White Miso, Sugar and Rice Vinegar. The standard ratio is 2:1:1 but I think slightly sweeter flavour suits Brussels Sprouts better.

Brussels Sprouts With Sweet Miso Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

Brussels Sprouts are delicious in so many different flavours. Soy Sauce and Miso flavours are also really nice. This is a typical ‘Sunomono’, that means ‘vinegared dish’ in Japanese, seasoned with sweet miso sauce.

The sweet miso sauce is called ‘Sumiso’ in Japanese and it is made of White Miso, Sugar and Rice Vinegar. The standard ratio is 2:1:1 but I think slightly sweeter flavour suits Brussels Sprouts better.

Brussels Sprouts are delicious in so many different flavours. Soy Sauce and Miso flavours are also really nice. This is a typical ‘Sunomono’, that means ‘vinegared dish’ in Japanese, seasoned with sweet miso sauce.

The sweet miso sauce is called ‘Sumiso’ in Japanese and it is made of White Miso, Sugar and Rice Vinegar. The standard ratio is 2:1:1 but I think slightly sweeter flavour suits Brussels Sprouts better.

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Ingredients

2 servings

200 gBrussels Sprouts
Salt for cooking
1-2 tablespoonsWhite Miso
1 tablespoonSugar
1/2-1 tablespoonRice Vinegar
1/2 teaspoonMustard *Japanese Mustard if possible
*Note: Standard ratio of Miso, Sugar and Vinegar is 2:1:1

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Steps

1

Clean and trim Brussels Sprouts, and cut them in half. Cook in the boiling salted water until soft. Drain and cool.
2

In a bowl, combine White Miso, Sugar, Rice Vinegar and Mustard. Add cooled Brussels Sprouts and mix well.

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Hiroko Liston @hirokoliston

on June 20, 2019 21:55

Melbourne, Australia

I started writing my recipes to pass them on to my children. Now I am sharing them with everyone on my website www.hirokoliston.com and Cookpad.

Comments (3)

Fidero989 @cook_17610101

July 16, 2019 23:58

Interesting.

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