Delicius Salad

Recipe: Appetizing Boiled mini-broccoli (ponzu dressing)

Boiled mini-broccoli (ponzu dressing). Place the beef on serving plates with broccoli and tomatoes on the side, top with daikon. Pour ponzu over the grated daikon or serve beef with ponzu separately for individuals to pour over the daikon. Ponzu Dressing for Baked Salmon in Foil.

Boiled mini-broccoli (ponzu dressing) I've been using it for chicken marinade and grilling sauce and salad dressing. Enjoy ponzu as a dipping sauce for shabu-shabu or seafood, as a marinade for grilled meats and vegetables or dressing for salads or A silly question: would it be ok having a dried kombu soaked without washing or boiling it? In this easy dish, classic jasmine rice gets a sophisticated twist from cooking with fresh lemongrass—a Southeast Asian herb whose bright aroma and flavor is similar to its vibrant namesake citrus. You can cook Boiled mini-broccoli (ponzu dressing) using 3 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Boiled mini-broccoli (ponzu dressing)

  1. You need 1 bunch of mini broccoli.
  2. Prepare 2-3 tbsp of Ponzu.
  3. Prepare 1 handful of bonito flakes.

It's the perfect bed for spicy, saucy chicken paired with roasted broccoli tossed in bright, citrusy ponzu sauce. These crustless broccoli quiches are perfect for a brunch side dish or weekend snack, and there's no need to fuss with pastry. These mini quiches are quick and easy to prepare and bake, and they make a great snack or brunch side dish. The quiches are baked in muffin cups.

Boiled mini-broccoli (ponzu dressing) instructions

  1. Boil water in a medium or large pot. Add extra salt (about a pinch)..
  2. 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.).
  3. 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.).
  4. 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).
  5. 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).

Lay stems in an even layer in the boiling water and place the leaves across the top. While the broccoli cools, prepare the dressing. Combine garlic, ponzu sauce, and Sriracha in a small bowl, then slowly drizzle. Honey and ponzu add sweet notes to this quick and easy dressing that would be great over a bold green salad. This dressing has a slight Asian taste with the honey and ponzu, but not sweet.

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