Blanched broccoli
5 servings
10 minutes
Blanched broccoli is a tender yet crunchy dish popular in Japanese cuisine. Its simple preparation preserves the bright green color and fresh taste of the vegetable. Broccoli immersed in boiling water for just a few minutes becomes soft but remains slightly firm, revealing its natural nutty and grassy notes. In Japanese gastronomy, this cabbage is often served with light sauces such as soy, sesame, or citrus ponzu. Its use is versatile: it can be a standalone snack, a side dish for rice, or an accompaniment to fish and meat. Additionally, blanching makes broccoli easily digestible while retaining maximum nutrients including vitamins C and K as well as antioxidants.
1
Cut the flowers from the head and clean the stems. Clean the main stem, leaving only the light core. Cut into pieces.
- Broccoli cabbage: 700 g
2
In a large pot, bring slightly salted water to a boil and cook the cabbage for 2-4 minutes until tender but still slightly crunchy. Remove immediately from the water using a slotted spoon or drain through a colander. The broccoli is ready.
- Water: to taste