Simple Way to Make Ultimate Boiled mini-broccoli (ponzu dressing)

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We hope you got insight from reading it, now let's go back to boiled mini-broccoli (ponzu dressing) recipe. You can cook boiled mini-broccoli (ponzu dressing) using 3 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Boiled mini-broccoli (ponzu dressing):

1. Take of mini broccoli.
2. You need of Ponzu.
3. Get of bonito flakes.

Instructions to make Boiled mini-broccoli (ponzu dressing):

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).

This purple broccoli recipe with vegan tempura batter is an easy broccoli recipe with ponzu dipping sauce. The ponzu dressing comes together in a flash, boosted with a good dose of garlic and a thread of toasted sesame oil. The broccoli and green beans are cooked in the same water as the pasta, and everything gets tossed together in one big bowl to serve family style. Well, it's similar to soy sauce, but lighter, less salty and flavored with citrus such as orange or lime. It adds a more subtle Two of my all time tofu favorites are the simple Japanese dishes of Hiyayakko and Agedashi tofu, but I like to substitute the dashi for ponzu, and of.

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