Parboiled Broccolini Ready in 5 Minutes
cookpad.japan @cookpad_jp
This recipe to use leftover broccolini is part of a 5-minute recipe series.
Be careful not to over-cook the brocolini. You can also try this recipe using spinach, komatsuna, or any other greens. It's tasty without the mustard or wasabi, too. Try mixing in ham, semi-dried salted tiny sardines (jako), or imitation crab sticks. Recipe by Chisapu-
Open in Cookpad AppCooking Instructions
- 1
If you have time in advance, prepare the broccolini by soaking the stalks in lukewarm water (about 30°C) for around 15 minutes to make the leaves fresh and crisp, then cut the stalks in half.
- 2
Parboil the stalks for 30 seconds in boiling water with a pinch of salt, then add the remaining nanohana and boil briefly for 30 more seconds. Rinse to chill, then thoroughly squeeze out excess water.
- 3
Dissolve the dashi stock granules in hot water (not listed), combine the ● ingredients in a bowl, then evenly mix everything together.
- 4
Chop the broccolini into bite-sized pieces, add to the seasoning mixture, and soak it a while to absorb the flavors. Transfer to a serving dish, sprinkle with bonito flakes, and serve.
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