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Vegetables Appetizers Lunch / Dinner Salads Side Dishes

Broccoli salad with miso mayo dressing

Published: 09.08.2018 » Last updated: 08.08.2022

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?

Broccoli salad with miso mayo 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.

Mixing miso mayo salad dressing

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.

As for the broccoli, both the florets and core of the stem are used here. They were boiled for a short time in salted water. The pieces of stem which need to cook longer were given a headstart.

Cooking and cooling broccoli

The cooked broccoli florets and stem pieces were drained then shocked in cold water to stop the cooking immediately. That way, they retained their lovely crispness.

If you need more information on prepping broccoli stem for cooking, see the post below. There is a technique in identifying which part of the stem is edible.

A head of broccoli on chopping board

Broccoli stems are edible and nutritious

Facebook feeds of friends are filled these days with snapshots of price tags of vegetables in the market. Per kilo, yard-long beans cost more than pork belly. Broccoli is more expensive than sirloin beef.

Read moreBroccoli stems are edible and nutritious

Full recipe below

Broccoli salad with miso mayo dressing

Connie Veneracion
Cook broccoli florets in salted boiling water, shock with cold water to stop the cooking, then drizzle with miso mayo dressing. A great appetizer or side salad.
Broccoli salad with miso mayo dressing
Print
Prep Time 10 mins
Cook Time 2 mins
Total Time 12 mins
Course Salad
Cuisine Japanese
Servings 4 people

Ingredients
  

  • 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

Inspired by a recipe from NHK World-Japan.
Print
Keyword Broccoli

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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