I am on a quest to replicate Boku Sushi and Grill’s version of Miso Caramel Brussel Sprouts as close as possible. Boku is one of my favorite restaurant of all time located in Maitland, Florida. Try their duck roll if you have a chance to come there there. Anyway, back to the subject.
I hate eating bitter brussel sprouts all my life. Brussel sprout has long been labeled under my detested listed of vegetables. All until I tasted the Miso Caramel Brussel Sprouts appetizer at Boku Sushi and Grill. It was not bitter at all. Their brussel sprouts seemed like it was air fried and then sauteed until the sauce caramelized resulting with brussel sprouts that are tender with some firmness in the center, dominated by the miso flavor, and packed with unami with a hint of sweetness taste. It’s the first time in my life I can say, “I love eating brussel sprouts!” out loud so the world can hear me. 😂
Main Ingredients:
The main seasoning ingredients listed on the menu the Miso Caramel Brussel Sprouts appetizer are miso, togarashi, and sea salt.
Shichimi togarashi is known as known as Japanese seven salty spice blend that includes red chili pepper, sansho pepper, hemp seeds and/or poppy seeds, sesame seeds, ginger, citrus peel, and nori.
Prepping the brussel sprouts:
I sliced off the bottom and discard the outer leaves. Then I sliced the brussel sprouts in halves. Wash the brussel sprouts and blanch it in boiling water for three minutes. (Note: Do not boil brussel sprouts any longer than that or else it will be very mushy when I tried to caramelized it later.)
Let the experimentation begins!
Okay, rubbing it with seasoning or miso paste mixture last time and putting the brussel sprouts straight into the air fryer is not going to work. The brussel sprouts were burnt and the inside wasn’t quite cooked and still has that bitter raw yucky taste. So this time, I am going to branch the brussel sprouts in boiling water first. Then sauteed and caramelized the brussel sprouts on the stove top.
Seasoning Ingredients Version #1
11/22/24: While I am waiting for the togarashi Japanese 7 spice blend to arrive, I am going to experiment with other substitutes today.
- 1 tsp miso paste
- 1 tsp Nori
- 2 Tbsp juice of 1 mandarin (Cutie)
- 2 tsp light brown sugar
- 1/2 tsp Sea Salt
- 2 Tbsp water
- 1 tsp olive oil
Cooking direction:
I use a nonstick pan and turn on high heat. I tossed in the blanched brussel sprouts. Then pour in the miso paste mixture along with two tablespoons of water. (Any more water will make the brussel sprouts mushy.) I stir the brussel sprouts around to make sure the seasoning sauce is evenly coating it. I cook on medium high until the sauce caramelizes. Turn off heat and serve. Enjoy!
Result:
Ooh la la! My husband and I really like this version of miso caramel brussel sprouts. There’s a strong unami and savory flavor, not too sweet not too salty. The only thing is I want the brussel sprouts to have a slightly crisp texture just how the restaurant makes it and I would ace this dish well. I might pop it in the air fryer for a few minutes to see next time. I am about to devour this batch of miso caramel brussel sprouts. I hope you enjoy it too!
Seasoning Ingredients Version #2: to be continued..
