Updated: May 13
This simple dish is a great way to add green vegetable to your dinner table. A combination of soy sauce and spicy yuzu kosho goes well with many green vegetables.
Ingredients for 4:
Broccoli 1 head
Low sodium soy sauce 2 tablespoons
Yuzu Kosho* 1/2 to 1 teaspoon
Lemon zest 1/2 teaspoon
Turn the heat to medium high and set a medium sized pot to steam broccoli.
Cut broccoli into bite size. Once water is boiled, add broccoli. Steam it for 6-8 minutes.
In a large bowl, mix soy sauce and yuzu kosho until the past is well blended. Add steamed broccoli to the bowl and toss it gently.
Serve broccoli on to a dish and grade some lemon zest. Serve warm or cold.
* Yuzu Kosho (yuzu pepper) can be substituted with wasabi paste. For non-spicy alternative, using ponzu (citrus flavored soy sauce) is highly recommended. If using ponzu, replace it to soy sauce and simply add 2 tablespoons of ponzu to your vegetable.
Note: Instead of broccoli, you can use broccolini, broccoli rabe, spinach, or other green leafy vegetables.