31 lines
1.4 KiB
Markdown
Executable File
31 lines
1.4 KiB
Markdown
Executable File
---
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link: https://www.justonecookbook.com/broccoli-blanched-with-sesame-oil/
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rating: 5
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image: https://www.justonecookbook.com/wp-content/uploads/2019/05/Broccoli-Blanched-with-Sesame-Oil-2137-II.jpg
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portion: 4
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time: 13mins
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---
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# Broccoli Blanched with Sesame Oil
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#dinner #easy #japanese #light
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---
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- **1** broccoli (florets and stems)
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- **4 cups** water
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- **1 tsp** kosher/sea salt (I use Diamond Crystal; Use half for table salt)
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- **1 Tbsp** sesame oil (roasted) (or more if you like)
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- toasted white sesame seeds (for garnish; optional)
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---
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1. Separate the stems and florets. Cut off the tough skin on the stems.
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2. Bring 4 cups of water to a boil and add salt and stems. Cook for 2 minutes.
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3. Once the stems are getting tender (not tender yet), add the florets.
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4. Add the sesame oil and continue to cook until florets are almost tender, about 2.5 to 3 minutes. Since we will not transfer the broccoli to iced water to stop cooking further, we have to take it out before it’s completely done. The remaining heat will continue to cook broccoli.
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5. Drain water. If you like, drizzle additional sesame oil over the broccoli. Let cool completely and put them in the glass container for storing.
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_To Store and Serve_
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Keep in the refrigerator for up to 3-4 days or freezer for up to a month. Serve as it is or use in other recipes (add to Cream Stew, etc). I sprinkle sesame seeds when serving as it is. |