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Broccoli salad with miso mayo dressing
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.
Course
Salad
Cuisine
Japanese
Prep Time
10
minutes
minutes
Cook Time
2
minutes
minutes
Total Time
12
minutes
minutes
Servings
4
people
Author
Connie Veneracion
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
.