Recipe by Bruce and Robin
Oshitashi! The idea came to me after scouring cookbooks for new and different broccoli recipes. The fussy broccoli-lemon-tomato casserole with great taste but odd texture, the compelling broccoli with spaghetti in yogurt and parmesan sauce that my husband vetoed, the too-dairy-rich cream of broccoli soup; these were contenders. But a simple and fresh Japanese-inspired salad won the contest.
|First Prep Secret: Cut Broccoli to Same-Size Pieces|
Bruce’s initial thought was to add a bit of sesame oil to the soy sauce and mirin. To add complexity to the overall sweet and salty flavor, I suggested some rice vinegar. We added a bit of carrot for colorful garnish.
|Second Prep Secret: Do Not Overcook Broccoli|
Oshitashi is traditionally served at room temperature. A traditional accompaniment to fish, it’s perfect with sushi. It’s also delicious compliment to grilled fish.
serves about 4
2 lbs. broccoli
1 tbsp. soy sauce
1 tbsp. mirin
1 tbsp. rice vinegar
1 tsp. sesame oil
2 – 3 tbsp. sesame seeds
1 small or medium carrot
Toast sesame seeds in frying pan over medium low heat until they get slightly darker, stirring constantly, about 5 minutes. Set aside to cool.
Make carrot garnish by “zesting” carrots with a lemon zester. If you don’t have a zester, cut into 1½-inch matchsticks, as thin as possible. Don’t use the whole carrot, make an amount of garnish that will compliment rather than dominate the look of the broccoli. Use your creative judgment…but for those who like numbers, you don’t need more than about 2 tbsp.
Cut up broccoli into consistent-size pieces, about 1½ inches long. Cut florets from top about 1½ or 2 inches long. Slice larger florets in half or thirds, to make floret size as consistent as possible. Carefully peel the stems and slice into approximately 1 ½ inch lengths of about 3/8 inch thickness.
Boil broccoli in salted water about 3 minutes, till tender but still crunchy. Plunge into cold water to stop cooking—put ice cubes in the water for fastest cooling. Drain broccoli thoroughly and pat dry.
While broccoli is cooking, make dressing by combining soy sauce, mirin, rice vinegar, and sesame oil.