Boiled mini-broccoli (ponzu dressing) is the first thing that appears to most people’s mind when it comes to a delightul dish. Today, we will tell you procedures on serving a tasty Boiled mini-broccoli (ponzu dressing).
We hope you got benefit from reading it, now let’s go back to boiled mini-broccoli (ponzu dressing) recipe. To cook boiled mini-broccoli (ponzu dressing) you need 3 ingredients and 5 steps. Here is how you do it.
First of all, here are the ingridients that you should prepare to make Boiled mini-broccoli (ponzu dressing):
- You need of mini broccoli.
- Use of Ponzu.
- Use of bonito flakes.
After readying the ingridients, now we are set to make our delightful 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).
It's the perfect bed for spicy, saucy chicken paired with roasted broccoli tossed in bright, citrusy ponzu sauce. I whisked up the dressing for this salad on a weeknight. Combine the Ponzu Sauce and mustard. Lay stems in an even layer in the boiling water and place the leaves across the top. While the broccoli cools, prepare the dressing.
Recipe : Boiled mini-broccoli (ponzu dressing)
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