Miso Broccoli

June 17, 2011

in Recipes,Veggies

By Riki Shore

Miso Broccoli

This recipe was inspired by the terrific cookbook Everyday Harumi, which I was lucky enough to receive for Mother’s Day. Harumi Kurihara is a household name in her native Japan, a little like Ina Garten or Rachel Ray in the US. Harumi manages to be unpretentious and stylish at the same time. Her cookbooks are beautiful and accessible, and they open up a new flavor profile for American cooks.

This vegetable side dish is easy to prepare once you have the dressing made (it keeps for 2 – 3 weeks in the refrigerator, so having some on hand is a good idea). Feel free to add or substitute different vegetables according to your own tastes – cauliflower, green beans, onions, and mushrooms all come to mind.

The resulting dish can be served hot or at room temperature, more like a salad if you wish.

MISO DRESSING

1 1/3 cups miso paste
1/2 cup sake
1 cup mirin
1/3 cup sugar

Combine all ingredients in a heavy-bottomed saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer, uncovered, for about 15 minutes. Stir occasionally to prevent scorching. Remove, cool, use right away or refrigerate for up to 3 weeks.

BROCCOLI

2 small bunches of broccoli

1. Trim the broccoli into 2″ long florets and rinse well.
2. Boil salted water in a small saucepan and add the broccoli. Cover and steam for about 5 minutes, until broccoli is crisp tender.
3. Drain broccoli, rinse under cold water to stop cooking, and drain again.
4. Dress the broccoli with 2 tablespoons of miso dressing and sprinkle with sesame seeds.

Here are a few more Japanese veggie recipes for you to try:

{ 4 comments }

Jin Ju Wilder June 17, 2011 at 10:10 am

I love Harumi’s recipes because they are simple, have great flavor, and usually use lots of fresh ingredients. One great surprise that I learned from her was to substitute a mix of fresh basil and mint when I can’t get my hands on fresh shiso leaves. Love it!

admin@threesquares June 17, 2011 at 11:05 am

Great suggestion about using basil and mint in place of shiso.

Aruna June 23, 2011 at 7:42 am

Hi Riki,
What a lovely site this is! I wonder if you have a recipe for this brilliant baked eggplant dish I sampled once in a Japanese restaurant in London. The eggplant was sliced lengthwise and then spread with a miso based paste and roasted. It was a little bit of heaven–ambrosia.
You’ve certainly set the bar high here. I’ll be a regular customer.
Thanks very much,
Aruna

admin@threesquares June 23, 2011 at 7:47 am

Aruna, great to hear from you here! I don’t have that exact eggplant recipe, but it sounds like you’ve nailed it. The only thing I would change is to grill the eggplant rather than roast it, and be sure to wipe off the excess marinade before grilling so it doesn’t burn. If I come across something that sounds more exact, I’ll post it here.
Cheers!
Riki

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