How to Make Perfect Boiled mini-broccoli (ponzu dressing)

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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 achieve it.

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

  1. Provide 1 bunch of mini broccoli.
  2. You need 2-3 tbsp of Ponzu.
  3. You need 1 handful 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).

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