Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, boiled mini-broccoli (ponzu dressing). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
.dressed with grated daikon and ponzu (citrus soy sauce) dressing, they become a rather light meal instead of a rich heavy dish. When sautéed beef slices are dressed with grated daikon (white radish) and ponzu Place the beef on serving plates with broccoli and tomatoes on the side, top with daikon. 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.
Boiled mini-broccoli (ponzu dressing) is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Boiled mini-broccoli (ponzu dressing) is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have boiled mini-broccoli (ponzu dressing) using 3 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Boiled mini-broccoli (ponzu dressing):
- Make ready 1 bunch mini broccoli
- Prepare 2-3 tbsp Ponzu
- Get 1 handful bonito flakes
Crisp, citrus flavor with a hint of sweetness. Have fallen in love with Ponzu, a little sesame oil and some minced garlic on bokchoy or broccoli or other. Lay stems in an even layer in the boiling water and place the leaves across the top. While the broccoli cools, prepare the dressing.
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)
Lay stems in an even layer in the boiling water and place the leaves across the top. While the broccoli cools, prepare the dressing. Combine garlic, ponzu sauce, and Sriracha in a small bowl, then slowly drizzle. with Ponzu-Glazed Broccoli. We're using sesame oil to glaze our seasonal broccoli (roasted first, to bring out its natural sweetness). A combination of citrusy, soy-based ponzu sauce and rice flour adds classic flavor and body to the glaze.
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