You might be on nodding acquaintance with miso paste in the context of miso soup, but did you know that miso paste is also a great ingredient for making a salad dressing? I mixed miso paste and Japanese mayo, added honey and sesame seed oil, and the result was a thick dressing that coated my broccoli florets beautifully.
What the exact proportion is between the miso paste and mayo depends on the miso paste you use. I used Korean miso paste which is salty. I mixed the miso paste and mayo first using a 1:1 ratio and added more mayo until the balance was just right. It came out to 1:3 — one part miso paste and three parts mayo.
Excess miso mayo sesame seed dressing can be store in a covered jar in the fridge.
Miso Mayo Broccoli
For the miso mayo sesame dressing
- 1 teaspoon toasted sesame seeds
- Cut the broccoli into florets. Skin the stem and dice the core. Rinse well.
- Boil about half a gallon of water in a pot with a tablespoon of salt.
- When the water is boiling profusely, drop in the diced broccoli stem and leave for a minute. Do not lower the heat.
- Add the florets to the diced stem and leave in the boiling water for another minute.
- Drain the broccoli in a strainer. Bathe in cold water under the tap until cool or plunge in a bowl of iced water. Drain completely.
- Make the dressing by mixing all the ingredients together until smooth.
- Transfer the drained broccoli to a platter or bowl, drizzle in the dressing and sprinkle with sesame seeds.
- For those who like more dressing, serve the remaining dressing on the side.