Miso Mayo Broccoli
Cook broccoli florets in salted boiling water, shock with cold water to stop the cooking, then drizzle with miso mayo dressing. Miso mayo broccoli makes a great appetizer or side dish.
For the miso mayo sesame dressing (see notes after the recipe)
- 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.
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. If using a less salty miso paste, just use less. Start with a 1:1 ratio and make adjustments from there. Excess miso mayo sesame seed dressing can be store in a covered jar in the fridge. Updated from a recipe originally published in 9/08/2018. Inspired by a recipe from NHK World-Japan.
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