Confetti Brussels and Leeks with Mirin Glazed Bacon

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

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
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

Mirin Glazed Bacon
Good Quality Bacon 4 strips
Takara Mirin 1 tablespoon
Good Quality Bacon 4 strips
Takara Mirin 1 tablespoon

Confetti Brussels and Leeks

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

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