Brussel sprouts and leeks are shaved thinly and sautéed with butter, Meyer lemon juice and Mirin while Mirin-glazed bacon crisps in the oven. The crumbled sweet and savory bacon then gets tossed into the Brussel and leek sauté. Mirin highlights this side dish two ways, offering its sweet notes to the bacon and umami hints to the lemony brightness of the vegetables.
by KITCHEN TREASURES™ - Lizette and Geoffrey Marx for Takara
Main Ingredients
| Large Leek, cut in half and thinly sliced into half moons | 1 |
| Butter | 1 tablespoon |
| Olive Oil | 1 tablespoon |
| Sea Salt | 1/4 teaspoon |
| Meyer Lemon Juice | 2 tablespoons |
| Brussel Sprouts, thinly sliced | 1/2 lbs |
| Takara Mirin | 1/4 cup + 1 tablespoon |
| Sea Salt | pinch |
| Mirin Glazed Bacon, crumbled | 4 strips worth |
Mirin Glazed Bacon
| Good Quality Bacon | 4 strips |
| Takara Mirin | 1 tablespoon |
Confetti Brussels and Leeks
| In a large sauté pan, melt butter and add olive oil over medium heat |
| Add leeks and sweat for 10 minutes with 1/4 teaspoon of sea salt |
| Deglaze with lemon juice and turn heat down to low. Cook for another 3 to 5 minutes |
| Add Brussel sprouts and sauté for another 8 minutes until sprouts are wilted |
| Add Mirin and continue cooking for another 5 minutes. Season with sea salt and freshly cracked pepper |
| Toss in crumbled Mirin Glazed bacon and serve immediately |
Mirin Glazed Bacon
| Place bacon on a parchment-lined baking sheet and brush with Mirin |
| Bake until crispy (about 10 to 15 minutes) |
| Place strips on a paper towel covered plate to absorb excess oil, then transfer to a stainless steel cooling rack |
| Once cool, cut bacon into small crumbles. Toss into Confetti Brussels and Leeks recipe, over other sautéed vegetables or onto salads |
| To store for later use, place into an airtight container and store in the refrigerator. Bacon crumbles will keep for 2 days |