Broccoli Blanched with Sesame Oil
The best way to keep your broccoli fresh and tasty is to blanch it with salt and sesame oil. It's easy, healthy and so versatile. The blanched broccoli keeps well for up to 3-4 days in the fridge and is ready to enjoy any time!
Ingredients
- 1 broccoli (florets and stems)
- 4 cups water
- 1 tsp kosher/sea salt (use half for table salt)
- 1 Tbsp sesame oil (roasted) (or more if you like)
- white sesame seeds (roasted/toasted) (for garnish; optional)
Instructions
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Gather all the ingredients.
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Separate the stems and florets. Cut off the tough skin on the stems.
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Bring 4 cups of water to a boil and add salt and stems. Cook for 2 minutes.
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Once the stems are getting tender (not tender yet), add the florets.
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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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Drain water and let cool. If you like, drizzle additional sesame oil over the broccoli. Put the cooled broccoli in the glass container for storing.
To Store and Serve
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Keep in the refrigerator for up to 3-4 days. Serve as it is or use in other recipes (add to Cream Stew, etc). I sprinkle sesame seeds when serving as it is.
Recipe Notes
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.d link to this post as the original source. Thank you.