Our local wholefoods shop has started selling the tops of brussels sprouts as a vegetable in their own right. They recommend cooking it like spring cabbage (the dark green type of cabbage), and at 35p for a whole top (which includes a few sprouts hidden in there) it was worth a try. Today I was in a Japanese soup mood for lunch, and decided to experiment.
2 cups konbu dashi
5cm (2") piece of daikon
3 leaves from the brussels sprout top
approx ½ tsp finely grated ginger
1 tsp sake
¼ tsp soy sauce
nanami (shichimi) togarashi
a pinch of sesame seeds
Put the dashi on to boil, and while waiting, cut the daikon into fine julienne strips. Fall further in love with the very sharp Japanese knife your beloved recently bought you as a present. Add the daikon to the pot. Roll up the leaves and slice them so you get fine strips. Bung ’em in. Add the sake and soy sauce and simmer until the daikon is tender. Add the ginger. Pour into a bowl, and sprinkle nanami togarashi and sesame seeds on top. Serves one.