Broccoli with Miso Mayonnaise
Mix together miso and mayonnaise for a versatile vegetable dip! So quick and easy to make, it goes well with a wide variety of vegetables and salads.
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2)
- 1/2 head broccoli (150 g)
- 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 a thick layer of skin off of the stem, then cut diagonally into 1 cm thick slices.
In a frying pan, bring 1-1.2 L of water to a boil, then add 1/2 tsp of salt and the broccoli stem slices. Boil over high heat for about 1 minute, then add the rest of the broccoli. When it returns to a simmer, continue to cook for 30-60 seconds, then remove from heat. Drain the broccoli and transfer to cold water. When it is cooled, drain, then use a salad spinner to dry completely (or wipe with a kitchen towel).
Serve the broccoli on a serving dish, with the ingredients for [A] combined and poured over top.