In a blender, combine the white miso paste, Dijon mustard, rice vinegar, toasted sesame oil, soy sauce or tamari, and chili flakes. Blend on medium speed until smooth. Gradually drizzle in 1/4 cup of neutral cooking oil.

Preheat your oven broiler to HIGH. In a large skillet, heat 2 tablespoons of neutral cooking oil over medium-high heat. Add the halved Brussels sprouts, cut side down, and sauté for 7-8 minutes until browned and tender. Sprinkle with kosher salt.

In a medium bowl, combine the panko breadcrumbs, grated Parmesan, and toasted sesame seeds. Toss until evenly mixed and set aside.

Reduce heat to low after Brussels sprouts are golden and tender. Pour the creamy miso-sesame glaze over the Brussels sprouts and toss gently.

Sprinkle the panko mixture over the sauced Brussels sprouts. Carefully transfer the skillet to the preheated oven under the broiler for about 1-2 minutes.

Remove the skillet from the oven and stir the Brussels sprouts to mix in the crispy topping. Serve immediately.