1 3/4poundsbroccoli, about 1 large head or 2 small
1/3cupmiso, whatever variety you prefer
1/4cuprice vinegar
2tablespoonsrice wine, Japanese Miren
2tablespoonssesame oil
2green onions
2tablespoonssesame seeds
Instructions
Cut off and discard about 3 inches of the tough lower stem of the broccoli. Cut the remaining broccoli into serving size pieces, whatever size you prefer.
Steam the broccoli for three to five minutes, until it is just barely cooked and still a bright green. Drain the broccoli and hold it under cold running water for 30 seconds or so to stop the cooking process and to preserve the bright color. Drain it wall and set it aside in a bowl.
To make the dressing, mix the miso with the rice vinegar, Mirin and sesame oil, then set it aside.
Chop the green onions finely.
Toast the sesame seeds by shaking them in a frying pan over medium heat for about five minutes, until golden. Watch the seeds closely when they are in the frying pan as they can go from golden to burnt in just a few seconds. Add the seeds to the dressing.
Add the miso dressing to the broccoli and toss it all together gently. You can serve the sesame broccoli salad immediately or leave it for a few hours to marinate (even better I think).
This broccoli salad is best served at room temperature.
Notes
I like including some stem in my broccoli when I chop it up for a recipe like this. Remove the tough lower part of the stem, but the upper half is just as tender and flavorful as the flowerets.
For the sesame oil you can use a regular sesame oil or, my favorite, toasted sesame oil. I love the additional flavor that the toasting of the sesame seeds gives this oil. Either is fine though. Use what you have or what you prefer.
You can use this miso dressing on watercress instead of the broccoli and the salad will be just as fabulous.