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Broccoli with miso sesame dipping sauce
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3 tbsp sesame seeds
1 tbsp light soy sauce
1 tbsp caster sugar
1 tbsp Japanese rice vinegar
1 tbsp mirin
3 tbsp sweet white miso
2 x 220g packs Tenderstem broccoli spears, trimmed
1. In a small frying pan, slowly toast the sesame seeds over a low heat until golden, about 4-5 minutes. Reserve a large pinch of the seeds to decorate, and grind the remainder in a pestle and mortar (or in the small bowl of a food processor) until fine. Mix in the soy, sugar, vinegar, mirin and miso; set aside.
2. Bring a pan of slightly salted water to the boil. Blanch the broccoli for 2-3 minutes, or until just tender. Drain, rinse in cold water, then pat dry on kitchen paper.
3. Transfer to a serving platter, sprinkle over the reserved sesame seeds and serve alongside the dipping sauce.
The sauce can be made up to a day ahead, and the broccoli cooked and cooled up to 6 hours in advance.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in Sat Nov 01 16:15:00 GMT 2014.