Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, boiled mini-broccoli (ponzu dressing). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Boiled mini-broccoli (ponzu dressing) is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Boiled mini-broccoli (ponzu dressing) is something which I have loved my entire life.
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.
To get started 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
- Prepare 1 handful bonito flakes
Ponzu sauce is made by combining mirin, soy sauce, katsuobushi (dried bonito flakes), kombu (dried kelp), and finally the juice of a citrus, like lemon and orange. It is steeped overnight in the fridge, then liquid is strained to remove the katsuobushi. In my Ponzu recipe, I listed lemon or lime juice. But the most popular authentic ponzu dressing is made with a Japanese citrus fruit called 'yuzu' (ゆずor 柚), which is tart and fragrant - close to grapefruit but not so sweet.
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)
If you can source fresh yuzu, by all means make ponzu with yuzu instead of lemon or lime juice. Then in a separate glass bowl, add all the ingredients for the ponzu sauce and mix until sugar has completely dissolved. Tofu salad is sort of an extension of Hiyayakko, served with leafy lettuce and other colorful ingredients. With soy sauce, ponzu, sesame oil, and sesame seeds in the dressing ingredients, this salad goes well with any Japanese-style meal or other Asian dishes. Shoyu tamago are hard-boiled eggs that are peeled and steeped in dark soy sauce.
So that’s going to wrap it up with this special food boiled mini-broccoli (ponzu dressing) recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
