Brussels Sprouts, Miso and Pickled Ginger (2)
Ingredients
Instructions
  1. Put the rice in a large bowl, fill with warm water, then move your fingers through the rice until the water is cloudy. Drain and repeat. Cover with water again and set aside for 20 minutes.
  2. Wash and trim the brussels sprouts, then cut each one in half. Put the miso paste in a mixing bowl and stir in the rice vinegar to make a paste, then toss in the sprouts turning them over to coat as best you can.
  3. Transfer the rice to a deep saucepan, fill with water to about 5cm above the rice, add ½ a tsp of salt, then bring to the boil. Lower the heat so that the rice simmers and cover tightly with a lid. Leave to cook for about 20 minutes, then remove from the heat and set aside without removing the lid.
  4. Warmthe oil in a shallow pan over a moderate heat, then add the sprouts. Let them cook for about 10 minutes, covered with a lid, shaking the pan from side to side now and again so the miso cooks to a thin, delicious crust.
  5. Remove the lid from the rice, stir in the spring onions and divide between 2 bowls, then spoon on the fried sprouts. Scatter each bowl with a tbsp or so of pickled sushi ginger and some of the bottling liquid.
  6. Trickle with a little dark soy sauce at the table and dust with a pinch or two of shichimi togarashi seasoning if you wish.