But back to the sprouts. They’re first roasted, then given a quick dip in the deep-fryer and sent to the table bathed in goma ...

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Raul Gutierrez, the executive chef and partner of Big Bowl, illustrated how to make one of their most popular dishes: the sesame peanut noodles.

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Then, with a splash of rice vinegar for brightness, the miso-mayo spread becomes a finisher you can drizzle on your hearty rice bowl, bulked up with tender roasted brussels sprouts and leeks.