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Miso Mayo Broccoli

Recipe by Connie Veneracion
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.
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Course Appetizer, Side Dish
Cuisine Japanese
Servings 4 people
Miso Mayo Broccoli in Small White Bowl

Ingredients
  

  • 500 to 600 grams broccoli
  • 1 tablespoon salt

For the miso mayo sesame dressing

To garnish

Instructions
 

  • 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.
    Cooking broccoli in salted water
  • 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.
    Mixing miso mayo dressing
  • 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.

Notes

Updated from a recipe originally published in 9/08/2018. Inspired by a recipe from NHK World-Japan.
Keyword Broccoli, Miso