Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, boiled mini-broccoli (ponzu dressing). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Boil water in a medium or large pot. Add extra salt (about a pinch). Cut mini broccoli in half (lengthwise). See recipes for Oysters with Jalapeño Ponzu Shoyu, Garlic Ponzu Shoyu too.
Boiled mini-broccoli (ponzu dressing) is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Boiled mini-broccoli (ponzu dressing) is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have boiled mini-broccoli (ponzu dressing) using 3 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Boiled mini-broccoli (ponzu dressing):
- Take 1 bunch mini broccoli
- Take 2-3 tbsp Ponzu
- Make ready 1 handful bonito flakes
There are two routes you can take to make this sauce: You can bring the soy sauce or tamari, mirin, rice vinegar, katsuobushi flakes and kombu to a boil then turn it off and let it cool and strain out the solids. Once cooled add the citrus juice. This will create a more concentrated tuna and sea kelp flavor in the sauce. Transfer broccolini to a strainer and drain water from skillet.
Instructions to make Boiled mini-broccoli (ponzu dressing):
- Boil water in a medium or large pot. Add extra salt (about a pinch).
- Cut mini broccoli in half (lengthwise). Add the bottom part into boiling water, and boil about 2 mins. Add the top part and boil for a minute. (If you like them softer, you may need to boil longer.)
- Take boiled mini broccoli out of boiling water, and cool them in icy cold water. Once cooled, take them out of water. (Remove as much as water.)
- Place cooled mini broccoli onto a plate or bowl. Spread ponzu over, and place bonito flakes on top. (Ponzu bought at Mitsuwa supermarket, Japanese supermarket in San Jose)
- FYI - Ponzu (ポン酢) is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown color. Ponzu shōyu or ponzu jōyu (ポン酢醤油) is ponzu sauce with soy sauce (shōyu) added, and the mixed product is widely referred to as simply ponzu. (Source : Wikipedia)
This will create a more concentrated tuna and sea kelp flavor in the sauce. Transfer broccolini to a strainer and drain water from skillet. Mix all of the dressing ingredients together. This easy Japanese Tofu Salad with Sesame Ponzu Dressing is a refreshing salad with leafy greens, tofu, corn, wakame seaweed, and fragrant Japanese herb - shiso leaves. You'll love the tangy ponzu sauce too.
So that’s going to wrap it up with this special food boiled mini-broccoli (ponzu dressing) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
