Remove the dirty outer layer and the base of the root of the brussels sprouts. Make about 5 mm cross cut into the roots, then boil in salted water.
Once the brussels sprouts have finished boiling, submerge in cold water to stop from losing color and prevent overcooking. (Keep 2 tablespoons of the water you used to boil.)
Toss the brussels sprouts water with the yuzu miso to create the yuzu miso sauce. Set aside.
Cut the brussels sprouts into half if you like, and while still warm, mix in with the mixture created in Step 3. Once the flavor has settled, it's finished.
Story Behind this Recipe
I bought a lot of brussels sprouts. I love the unique bitterness and the summer fragrance. I thought the sweetness of yuzu miso would go well with them, so I tried it and came up with a slightly different taste than usual.
While it's usually against the rules to over boil brussels sprouts, boil enough so that the center cooks through. Try to boil enough so that they turn a fresh color and become soft. If you dislike the bitterness of brussels sprouts, cut in half and increase the amount of yuzu miso. This makes them easier to eat.