Sesame Broccoli

Name: Sesame Broccoli
Total time: 20 min
Ingredients: Kosher salt (such as Diamond Crystal); Ice, as needed; 1/3 cup toasted white sesame seeds; 2 tablespoons neutral oil, such as safflower or canola; 1 tablespoon white miso; 1 tablespoon low-sodium soy sauce; 1 tablespoon unseasoned rice vinegar; 1 1/2 pounds broccoli florets (1 1/2- to 2-inch pieces, about 10 cups); Black pepper

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Total: 20 minutes

Servings: 9

Author : Kay Chun

broccoli florets miso

Ingredients

Remove All · Remove Spices · Remove Staples

Kosher salt (such as Diamond Crystal)Ice, as needed1/3 cup toasted white sesame seeds2 tablespoons neutral oil, such as safflower or canola1 tablespoon white miso1 tablespoon low-sodium soy sauce1 tablespoon unseasoned rice vinegar1 1/2 pounds broccoli florets (1 1/2- to 2-inch pieces, about 10 cups)Black pepper

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Instructions

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Step 1

Bring a large pot of salted water to a boil and prepare an ice bath.

Step 2

While the water comes to a boil, in a small nonstick skillet over low heat, refresh the toasted sesame seeds, stirring frequently, until oils are released and seeds are warmed through, about 3 minutes. Transfer to a mortar and pestle and grind until half the seeds are coarsely crushed. Alternatively, pulse once or twice in a food processor until half of the seeds are crushed.

Step 3

Transfer sesame seeds to a large bowl and add the oil, miso, soy sauce and vinegar; mix or whisk well.

Step 4

Once the water is boiling, blanch the broccoli by cooking it until bright green, about 1 minute, then drain and transfer to the ice water to cool. Drain well and pat dry.

Step 5

Add the cooked broccoli to the dressing, season with salt and pepper and toss to evenly coat. Serve at room temperature or refrigerate and serve chilled.