Ingredients
Scale
- 1 head broccoli
- 4 ume boshi plums
- 1 tablespoon mirin
- 2 big pinches katsuo bushi (smoked bonito flakes)
- soy sauce to taste
Instructions
- Take the pits out of the ume boshi plums and add them to a mortar and pestle. Add the mirin to the ume boshi, and grind gently to form a chunky paste. Set aside.
- Cut the florets off of the stalk and cut into small bite sizes. Set aside in a bowl.
- Trim the end off of the stalk and then strip off the tough outer skin off of the stalks. Cut the stalks into bite sized pieces and set on top of the florets.
- Bring a large pot of water to a boil over high heat.
- Add the pieces of broccoli stalk and boil for 1 minute. Next add the florets and boil for another 1-2 minutes.
- Drain in a colander and cool the broccoli under running water. Let the broccoli drain and then add it to the sauce in the mortar.
- Gently toss the broccoli, making sure to coat it with all of the sauce.
- Sprinkle the broccoli with the katsuo bushi and toss again. Taste the broccoli and adjust seasoning with a little soy sauce if needed.
- Serve broccoli with ume room temperature or cold.
Notes
*Umeboshi can differ in levels of saltiness and the Eden umeboshi plums I used were the saltiest ones I’ve had yet. First taste a piece of broccoli once you’ve mixed it with the sauce and then add a little soy sauce if you feel it needs it.
*This broccoli is best eaten as soon as it is made as the broccoli changes color to an olive green as the acid from the plums soaks into it.
*If you do not have a mortar and pestle, you can chop up the umeboshi plums with a knife, transfer it to a bowl, and add the mirin to make the sauce. There is not enough to put it into a blender or food processor.
Keywords: broccoli, veggie sides, umeboshi plums, japanese