Japanese style broccoli with miso and sesame dressing.

 

I discovered the world of Japanese cuisine earlier this year. In the past the first thing that used to come to my mind when I heard the mention of Japanese food was sushi and tofu. I have to admit I was not well informed, almost ignorant. But this changed totally when I attended a masterclass on Japanese vegetarian cooking earlier this year.  It is the best thing I have done this year (apart from starting my blog)

I was amazed to learn about the variety of flavours, textures, cooking methods and the endless list of dishes. One thing that struck me was that the dishes were simple i.e. not too many ingredients and no fuss in cooking. Fortunately it is easy to get the ingredients here in London as there are quite a few Japanese and Korean stores around.

I have been cooking a lot of Japanese food recently. It is a new world and I am still learning. The food is light, healthy, tasty and delicious.

I would like to share with you one of my favourites. It is a warm broccoli dish with a sesame and tahini sauce.  Tahini is not Japanese, but it gives the sauce a nice creamy texture.

This can be eaten on its own as a warm salad. Or it can be served as a side dish with fish and rice.

Ingredients

Broccoli – 400 gm-500 gm

For the dressing

  • Black sesame seeds – 2 tablespoons ( toast and grind)
  • White miso paste – 3 tablespoons
  • Normal miso paste- 2 tablespoons
  • Tahini paste – 2 tablespoons
  • Mirin – 5 tablespoons
  • Rice vinegar – 2 tablespoon
  • Sugar- 1 teaspoon
  • Water- to make the sauce a pouring consistency

Method

  • Cut the broccoli into small florets.
  • Steam the broccoli. You can boil it, but I prefer to steam (healthier)
  • Grind the sesame seeds.
  • Mix all the dressing ingredients in a bowl. Add the ground sesame seeds.
  • Use the water to thin the sauce- it should be pouring consistency.
  • To serve – spread the steamed broccoli on a platter. Pour the sauce on top and serve.

Option – you can do this with green beans, asparagus, or combination of all three vegetables.

 

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