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.


2 Servings


200g Brussels Sprouts
Salt for cooking
1 to 2 tablespoons White Miso
1 tablespoon Sugar
1/2 to 1 tablespoon Rice Vinegar
1/2 teaspoon Mustard *Japanese Mustard if possible
*Note: Standard ratio of Miso, Sugar and Vinegar is 2:1:1

  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.