Just like many people use Salt & Pepper to season a variety of food, we Japanese use Sugar & Soy Sauce very often, and most Vegetables are delicious in this flavour. I often add Mirin as well because Mirin adds sweetness and also Umami to the dishes. Today I seasoned Brussels Sprouts with these three seasonings. I enjoyed it with freshly cooked Rice.
12 Brussels Sprouts *trimmed and cut in half
1 to 2 teaspoons Sesame Oil OR Oil of your choice
4 tablespoons Water
1 clove Garlic *finely chopped
1 pinch Salt
Toasted Sesame Seeds
Shichimi (Japanese Chilli Spice Mix) *optional
1 tablespoon Soy Sauce
1 tablespoon Mirin
1 teaspoon Sugar
- Sprinkle Sesame Oil (OR Oil of your choice) over a frying pan, pack with Brussels Sprouts with cut side down, sprinkle with chopped Garlic, Salt and Water, cover with a lid, and steam-cook for a few minutes over medium heat.
- In a small bowl, combine all the Sauce ingredients.
- When the water in the pan is evaporated, remove the lid, pour over the sauce, and keep cooking until the sauce is gone and Brussels Sprouts are nicely browned.
- Sprinkle with some Toasted Sesame Seeds and serve. *Note: Shichimi (Japanese Chilli Spice Mix) can be a good addition, too.