Broccoli with Miso Mayonnaise

Just mix miso paste and mayonnaise together. It's a great dip for many kinds of vegetables and salad.

Broccoli with Miso Mayonnaise
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba





Calorie count is per serving.

Ingredients (Serves 2)

  • 1/2 crown broccoli (150 g)
  • [A]

    • 3 tbsp mayonnaise
    • 1 tbsp miso
  • 1/2 tsp salt



Break the broccoli into florets, and cut the larger florets vertically into 2-4 smaller pieces. Peel the thicker stems, peeling off a relatively thick layer of skin, then cut diagonally into slices 1-cm thick.


In a frying pan, bring 1,000-1,200 ml of water to a boil, then add 1/2 tsp of salt and the broccoli stem slices. Boil over high heat for about 1 min, then add the rest of the broccoli. When it returns to a simmer, continue to cook for 30-60 sec, then remove from heat. Strain the broccoli and transfer it to cold water. When it is cooled, strain, then use a salad spinner to completely dry (or wipe with a kitchen towel).


Serve the broccoli on a serving dish, with the ingredients for [A] combined and poured over top.