These Brussels sprouts and mushrooms are dressed in mirin and shichimi togarashi for a lightly spicy, charred side dish that’s perfect any time of year.
Crispy, charred Brussels sprouts are one of my favorite side dishes. Not only do they taste delicious, but they’re so easy to make.
This recipe uses the sweetness of mirin and the spicy, fragrant flavor of shichimi togarashi to create a gorgeous side dish that can really go with anything. I’ve served these Brussels sprouts over ramen, but they’re also an amazing accompaniment to roast duck, chicken, or even turkey. They’d be perfect alongside my sweet and spicy pork chops too.
The two primary seasonings for these Brussels sprouts are mirin and shichimi togarashi. Mirin is kind of like a sweeter, less alcoholic cousin of sake, and adds the perfect amount of sweetness. You can also use sake, sweet vermouth, or Shaoxing wine to deglaze the pan. Sweet vermouth and Shaoxing wine won’t be quite as bright and sweet as the mirin or sake, but will still be tasty.
Shichimi togarashi adds a fragrant, lightly spicy finish. It’s typically made with orange zest, sesame seeds, seaweed, poppy seeds, and crushed pepper flakes. If you don’t have it, use a pinch of crushed red pepper to taste. If you have an orange, grate off a teaspoon of orange zest and sprinkle it on top of the dish when finished.
How to make these Brussels sprouts and mushrooms:
This is a ridiculously easy side dish with very few ingredients. The beauty of it is that you can mix and match and get creative with how you make this.
What you need
- Neutral oil: I use avocado oil, but any neutral cooking oil will do. Avoid olive oil here as you’re aiming to char the Brussels sprouts, and olive oil has a low smoke point so it’ll smoke a lot!
- Mushrooms: I use a blend of mushrooms, like the ones you see above. I use beech, baby bella, and maitake, but I’ve made this with just beech or just baby bella, and it’s just as good. Torn oyster mushrooms would also be delicious.
- Mirin: I use mirin to deglaze the skillet when the Brussels sprouts are charred.
- Shichimi togarashi: I season the sprouts and mushrooms with this classic Japanese spice blend for the perfect amount of heat and umami.
How to make them
- Step 1: Fry the mushrooms until they begin to crisp around the edges.
- Step 2: Add the Brussels sprouts and cook until they char. Stir them occasionally to keep the mushrooms from burning.
- Step 4: Deglaze with mirin and stir to lift up anything stuck to the bottom of the skillet.
- Step 5: Finish with a sprinkle of shichimi togarashi.
Spoon the sprouts and mushrooms onto a serving platter and finish with minced scallions if you like. You can also add a sprinkle of shichimi togarashi on top for extra heat or just a sprinkle of sesame seeds.
Brussels Sprouts and Mushrooms
Equipment
- Skillet
Ingredients
- 1 tablespoon neutral oil
- 8 ounces mushrooms, sliced or torn depending on the variety
- 12 ounces Brussels sprouts, trimmed and halved
- 2 tablespoons mirin
- 1 teaspoon shichimi togarashi or use crushed red pepper to taste
- Salt and pepper to taste
- 2 scallions, minced; for garnish
Instructions
Cook the mushrooms:
- Heat 1 tablespoon neutral oil in a skillet over medium-high heat.
- Add the mushrooms to the skillet and cook for 4–6 minutes (depending on variety) until they brown and crisp up. Season with salt and pepper.
Char the Brussels sprouts:
- Add the Brussels sprouts and continue cooking until they char and begin to soften, about 8–10 minutes depending on the size. Stir occasionally and adjust the heat as necessary to prevent them from burning. Add a sprinkle of salt.
Deglaze the skillet:
- Add the mirin to deglaze the skillet; use your spoon to lift up anything stuck to the bottom. Toss to coat. Cook for 1–2 minutes, and then add the shichimi togarashi. Cook for 1 minute more. Turn off the heat.
To serve:
- Spoon the Brussels sprouts and mushrooms on to a serving platter. Sprinkle more shichimi togarashi on top if you like. Finish with minced scallions. Enjoy!
