The first time I tasted mirin was just a dash used in some Jasmine rice. Just a tablespoon or two of this special Japanese cooking wine transforms boring foods into a slightly sweet and complex creation. Even Brussels sprout haters will love this side dish.
2 cups of baby Brussels sprouts, trimmed and cut in half lengthwise
1 cup shiitake mushrooms wiped clean, stems removed and thinly sliced
2 tablespoons sesame oil (not toasted)
1 small shallot, thinly sliced
1 small Thai chili pepper, thinly sliced
2 tablespoons mirin
sesame seeds for garnish