Tsukune-Style Brussels Sprouts Recipe - Los Angeles Times
The tare can be made up to 2 weeks ahead and kept in the refrigerator. Choose small sprouts, if possible, since they’re already bite-size. If you get large ones, cut any larger than a golf ball in...
Ingredients
- ⅓ cup soy sauce
- ⅓ cup mirin
- ⅓ cup packed light brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon freshly ground black pepper
- 2 ½ pounds small Brussels sprouts, ends trimmed
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