- 2 Tbsp kuzu
- 1 lb Brussels sprouts
- 1 large onion, thinly sliced into half moon slices
- 2 Tbsps extra virgin olive oil
- ½ cup of white wine
- ½ cup of spring water
- Soy sauce for taste
Boil the Brussels sprouts in water until tender. In a pan, heat the olive oil and sauté the onions until golden. Add the water and simmer covered until the water has evaporated – about 20 or 30 minutes. Add the wine and cook with a high flame until the wine has evaporated, about 5-10 minutes. Add the Brussels sprouts to the pan, and season with the soy sauce. Dilute the kuzu in 3 tablespoons of cold water. Pour the kuzu over the sprouts and stir in until it thickens.