Brussels sprouts & cauliflower with miso glaze

Photo / Babiche Martens

Ingredients

2 cups	Brussels sprouts, halved
2 cups	cauliflower florets
For deep-frying	oil

Glaze

2 Tbsp white miso

2 Tbsp mirin

2 Tbsp sake

1 Tbsp brown sugar

1 Tbsp soy sauce

2 tsp finely grated ginger

Directions

1. 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.
2. 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.
3. Place them on to a platter and drizzle the remainder of the miso glaze on top.