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@madebymusashi

Jasmine & Musashi

Roasted Broccoli With Umami Broth 🥦 3 broccoli garlic oil salt white pepper Preheat your oven to the highest setting or Broil if your burner is on the top of the oven. Trim the florets and peel off the tough fibres from the stems. Cut the stems in half legthwise and slice thin at an angle. Season the florets and stems with enough garlic oil to coat well, rubbing into the florets. Season with salt and white pepper. Spread the broccoli in a single layer on a sheet tray and cook until the florets are lightly charred, 8-10 minutes. Savory Umami Broth 50g sake 50g mirin 18g light soy sauce 36g yondu 1g sesame oil 100g shojin dashi (15g kombu soaked in 1qt water overnight) 5g sliced ginger 5g rice vinegar Bring the sake, mirin and ginger to a boil and cook off the alcohol. Add the soy sauce and bring to a boil once more. Take off the heat and add the rest of the ingredients. Cool to room temperature and store in the fridge until needed. Cover the broccoli with the broth, garnish with sesame seeds and serve. It’s even better if the florets are in direct contact with the broth and left in the fridge overnight. #nycfoodie #broccolidish #roastedbroccoli #umami #homecooking #recipeideas #easyrecipe #veganrecipes #vegetarian #madebymusashi

On the profile · Oct 28, 2023