Photo by Marcus Nilsson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
This steamed broccolini dressed with a salty-sweet sesame sauce was inspired by gomae, a Japanese spinach dish. It’s a bright and palate-cleansing; a perfect side for heavy winter dinners. You want the water to be heavily salted to properly season the broccolini. Two tablespoons per quart of water is a good rule of thumb.
- 8 servings
- 6 bunches broccolini (about 3 lb. total), trimmed, halved lengthwise
- Kosher salt
- ¼ cup tahini
- 2 Tbsp. white miso
- 1 Tbsp. low-sodium soy sauce
- 1 Tbsp. mirin (sweet Japanese rice wine)
- 1 Tbsp. unseasoned rice vinegar
- 1 tsp. toasted sesame oil
- 4 Tbsp. vegetable or other neutral oil, divided
- 2 tsp. honey, divided
- ½ lemon, seeds removed
- Toasted sesame seeds (for serving)
- Cook broccolini in a large pot of boiling salted water until bright green and crisp-tender, 5–7 minutes. Drain and transfer to paper towels.
- Meanwhile, mix tahini, miso, soy sauce, mirin, vinegar, sesame oil, 2 Tbsp. vegetable oil, 1 tsp. honey, and 2 Tbsp. water in a small bowl to combine; season sesame sauce with salt.
- Cut lemon lengthwise into quarters, then thinly slice crosswise. Toss in a small bowl with remaining 2 Tbsp. vegetable oil and remaining 1 tsp. honey; season lightly with salt.
- Spread sesame sauce on a platter and arrange broccolini on top. Scatter lemon over; sprinkle with sesame seeds.
- Do Ahead: Sesame sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
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