Go Back
Print
Recipe Image
Instruction Images
Notes
Smaller
Normal
Larger
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
mins
Cook Time
2
minutes
mins
Total Time
12
minutes
mins
Course
Appetizer, Side Dish
Cuisine
Japanese
Servings
4
people
Print Recipe
Ingredients
1x
2x
3x
500 to 600
grams
broccoli
1
tablespoon
salt
For the miso mayo sesame dressing
¼
cup
miso paste
¾
cup
Japanese mayonnaise
1
tablespoon
honey
½
teaspoon
sesame seed oil
To garnish
1
teaspoon
toasted sesame seeds
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.
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.
Notes
Updated from a recipe originally published in 9/08/2018. Inspired by a recipe from NHK World-Japan.
Keyword
Broccoli, Miso