This is a recipe my sister first introduced to me. Ever since, I get the craving for this dish when it gets hot outside. It is a perfect cold side dish in a hot summer day. I'd like to keep them in the fridge so I can snack on them when I get hungry. Spicy Japanese karashi mustard clears your palate and sinuses! Make sure to serve them really cold.
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| Make it as spicy as you can take it |
1 bunch broccoli cut in bite sizes
1 Tbsp soy sauce
2 tsp Japanese karashi mustard (in tube)
1/2 tsp sake
1/2 tsp white sesame seeds
Cook broccoli in boiling water about 3-4 minutes. There should be still some bite to them. Shock the broccoli in iced water. Drain and cool in the fridge to dry off excess water. In a bowl, combine soy sauce, mustard, sake and sesame seeds and whisk until the mustard is completely dissolved. Toss the chilled broccoli in the sauce. Serve chilled.
Recipe courtesy of Sister K.
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