|2 cups||Brussels sprouts, halved|
|2 cups||cauliflower florets|
|2 Tbsp white miso|
|2 Tbsp mirin|
|2 Tbsp sake|
|1 Tbsp brown sugar|
|1 Tbsp soy sauce|
|2 tsp finely grated ginger|
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- For the glaze: In a small pot place the miso, mirin, sake, sugar, soy sauce and ginger, mixing until smooth. The back of a spoon is great for squishing the miso. Set aside.
- Heat a deep fryer or medium-sized pot filled halfway with flavourless oil to 160C. Toss half the miso glaze over the vegetables, then cook in batches until crisp and golden.
- Place them on to a platter and drizzle the remainder of the miso glaze on top.