Boiled Brussels Sprouts

Boiled Brussels Sprouts

This is the best way to prepare Brussels sprouts as a side dish in a Japanese meal. The umami flavor from the bonito dashi stock covers the bitterness, making it nice and tasty.

Ingredients: 2 servings

Brussels sprouts
5 to 6, large
to taste
For the seasoning:
Mentsuyu or dashi soy sauce
2 tablespoons
Bonito flakes
to taste


1. Remove damaged leaves, cut the root end, score a 5 mm cross into the base, then parboil in salt water.
2. Once they finish parboiling, immediately soak in chilled water to maintain the color and to prevent cooking in residual heat.
3. Cut the Brussels sprouts in half, and while they are still hot, toss thoroughly in the ingredients. They are ready to serve once they're well flavored.

Story Behind this Recipe

While Brussels sprouts are full of nutrition, they also have a distinct bitterness.
Since it's the season for Brussels sprouts, I came up with this tasty dish that features the flavor of the sprouts, and goes well with rice.