Okay, this may not be the greatest looking dish, but if you're looking to convert a nonbeliever over to the Church of Brussels this is the dish to do it. Or maybe you just really like brussels sprouts.
For this side dish I used a mild white miso. Why? Because its not too salt and aggressive and plays nicely with the rice vinegar. Also the white miso allows you to see it start to burn, which is important for the timing of making this dish.
What are brussels sprouts? They're basically tiny cabbages. Don't believe me? Look it up, you're on the internet.
Those unfamiliar with miso, it's basically a paste made from rice, fungus (koji [Aspergillus oryzae]) and soybeans. It's all fermented to develop a very strong umami flavor. Why is it so salty? During production they actually add the salt to kill the Aspergillus.
Miso Butter Brussels Sprouts
Makes 2 Servings
- 1 Tablespoon Mild White Miso
- 1 Tablespoon Unsalted Butter
- 2 cups chopped Brussels Sprouts
- 2 teaspoons Rice Vinegar
- Start sweating now. This is a super complex dish.
- Add the miso and butter to a large skillet. Stir and mush up the miso with the butter until the miso starts turning brown.
- Stir in the brussels sprouts. Cook and continue stirring for about 2 minutes or until the miso in the pan starts turning a dark brown.
- Add the rice vinegar to deglaze the pan. Continue stirring until a nice sauce develops around the tiny cabbages.
- Serve and Enjoy!