Gomaae Broccoli or Broccoli With Sesame Sauce

INGREDIENTS

Salt
1 large head (12 ounces) of broccoli
1⁄4 cup toasted sesame seeds, toasted once more (see note below)
1 tablespoon plus 1 teaspoon sake
1⁄4 teaspoon dashi powder
2 tablespoons soy sauce
2 teaspoons honey

DIRECTIONS

Bring a large pot of water to a boil and salt it to taste like the sea.

Cut the broccoli into 1- to 1 1⁄2-inch florets. Peel the stems and cut into 1- to 1 1⁄2-inch batons. Set aside.

Coarsely grind the toasted sesame seeds with a suribachi and surikogi (or mortar and pestle, spice grinder, or sesame grinder). Transfer to a medium bowl and mix in the sake, dashi powder, soy sauce, and honey until well combined. Set the bowl of dressing aside.

Add the broccoli florets and stems to the boiling salted water and boil until just cooked through and bright green, about 3 minutes. Drain the broccoli very well, giving it a couple of shakes to remove as much water as possible, then toss with the dressing.

Serve immediately, or store covered in the refrigerator for up to 3 days.

The recipe takes about 15 minutes to make and serves four people.

Note: Even though we buy already toasted sesame seeds, we toast them again to intensify their aroma. To do so, place them in a dry skillet over medium heat and toast, stirring often, until golden, about 5 minutes.

– From “Love Japan: Recipes from our Japanese American Kitchen,” Ten Speed Press, an imprint of Penguin Random House, 2023.

Editor’s note: A version of this story appeared in the Spring/Summer 2024 issue of Brownstoner magazine.

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