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Darryl Mickler

Chef Name
VP of Food & Beverage
Golden Corral Corporation

Ponzu-Seared Brussels Sprouts with Mirin-Glazed Peanuts

Recipe courtesy of Darryl Mickler
Sponsor: Kikkoman

Servings: 24


Charred Brussels Sprouts:

  • 10 lb Brussels sprouts
  • ½ c canola oil
  • 2 Tbsp kosher salt
  • 2 tsp black pepper

Mirin-Glazed Peanuts:

  • 18 oz roasted peanuts
  • ¾ c Kikkoman® Kotteri Mirin®
  • 3 oz granulated sugar

Ponzu Vinaigrette (Yield 1 qt):

  • 1 Tbsp chopped garlic
  • 1 c granulated sugar
  • 1 c fish sauce
  • 1 c water
  • ¾ c fresh lime juice
  • ½ c Kikkoman® Rice Wine Vinegar
  • ½ c Kikkoman® Ponzu
  • ¼ c sesame oil
  • 2 tsp Kikkoman® Gluten-Free Thai Style Chili Sauce


  • 1 tsp canola oil
  • 8 oz charred Brussels sprouts
  • 1 tsp kosher salt
  • 2 Tbsp Mirin-Glazed Peanuts
  • 2 Tbsp Ponzu Vinaigrette
  • ½ tsp Kikkoman® Thai Style Chili Sauce
  • 1 lime wedge
  • 1 cilantro sprig


Charred Brussels Sprouts:

  1. Trim the stems and cut in half vertically. Discard any discolored leaves.
  2. Toss trimmed Brussels sprouts with the oil, salt and black pepper. Spread evenly on a lined sheet pan.
  3. Roast at 350°F for 8-10 minutes, until tender but firm and browned.
  4. Chill and portion to 6-8 oz each.

Mirin-Glazed Peanuts:

  1. Toss all ingredients together in a stainless steel bowl.
  2. Transfer to a parchment- or silicone-lined baking sheet.
  3. Bake at 325°F for 5 minutes, then separate the peanuts, rotate pan and return to oven.
  4. Bake for an additional 5 minutes, then separate the peanuts, rotate pan and return to oven.
  5. Bake for a final 5 minutes, then separate the peanuts, rotate pan and allow to cool.
  6. When cool, store in an airtight container at room temperature.

Ponzu Vinaigrette:

  1. In a bowl, mix the sugar and garlic together.
  2. Using a burr mixer, slowly add in the liquids, one at a time until all are fully incorporated.
  3. Place in a line-ready container, label and refrigerate.

Final Assembly Directions:

  1. For each serving, to order: Heat the oil in a sauté pan.
  2. Add the sprouts and season with salt, heating thoroughly.
  3. Add the peanuts and cook an additional 30 seconds.
  4. Add the Ponzu Vinaigrette and the Thai Chili Sauce.
  5. Toss and then plate as desired for service.
  6. Garnish with a lime wedge and a cilantro sprig.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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