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Toast the sesame seeds and, while they are still hot, use a pestle and mortar to grind all but ½ tbsp until almost powder-like. Mix the soy and mirin into the crushed seeds, along with the sugar and 2 tsp water.
Heat a large wok, then stir-fry the brussels sprouts with a splash of water until softened but still crunchy. Stir through the sesame paste, then scatter with the remaining sesame seeds and the chilli, if using.