Broccoli with Miso and Sesame Sauce
With this dish, just a humble vegetable such as broccoli can be made into something so interesting and delicious. The florets absorb the miso and sesame sauce and this becomes not only a great vegetable side dish but it also stamps its own mark on a meal. I’m also glad to say that nowadays these Japanese ingredients can be found in all large UK supermarkets, so this dish is easy in every way.
1 teaspoon salt
2 tablespoons black sesame seeds
2 tablespoons white or ordinary miso paste
1 teaspoon caster sugar
1 tablespoon mirin
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon tahini paste (optional)
Trim the broccoli into large bite-size pieces and wash thoroughly. Add the salt to a large pan of water and bring to the boil (the salt will help to retain the bright green colour of the broccoli). Cook the broccoli in boiling water for 2 minutes. Drain, rinse under cold water, drain again and leave the broccoli in a colander to dry.
Lightly crush the sesame seeds using a pestle and mortar. Set aside.
Combine the miso paste, sugar, mirin, soy sauce and vinegar in a small bowl and mix them together to make a smooth paste. You can stir in the tahini paste if you like (tahini makes the mixture slightly richer and creamier).
Put the broccoli into a large mixing bowl, add the miso sauce and crushed sesame seeds and toss together until the broccoli is well coated. Serve.
You can also use white sesame seeds instead of black ones, if you prefer.
White miso paste is sweeter. You can mix normal and white miso pastes together, if you prefer.
Green beans make a great substitute for broccoli in this recipe.