Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, broccoli stem with wasabi mayo "don't throw away 1". It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
What the exact proportion is between the miso paste and mayo depends on the miso paste you use. I used Korean miso paste which is salty. Wasabi Mayonnaise is a very popular condiment in japan.
Broccoli stem with wasabi mayo "Don't throw away 1" is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Broccoli stem with wasabi mayo "Don't throw away 1" is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook broccoli stem with wasabi mayo "don't throw away 1" using 3 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Broccoli stem with wasabi mayo "Don't throw away 1":
- Get Broccoli stem from one broccoli
- Prepare 1-2 T.spoons Mayonnaise
- Prepare 1-2 t.spoons Wasabi (as hot as you like!)
I have shared so many version of mayo here. Broccoli with wasabi – a great anti-cancer combo - posted in Lifestyle & Health: You know broccoli is good for you, and you've probably heard that the less it is cooked, the better. This is generally true for many reasons for most produce (a few foods are safer/more nutritious when more cooked/processed) One reason raw or very lightly steamed broccoli is better for you is that broccoli. In a large bowl, whisk the olive oil, mayonnaise, apple cider vinegar, mustard, sugar substitute, celery seeds, salt and pepper together until fully combined.
Instructions to make Broccoli stem with wasabi mayo "Don't throw away 1":
- Cut the stem into big chunks.
- Boil for a few minutes.
- Transfer to a bowl of cold water. Drain.
- Mix with mayonnaise and wasabi
Finding fresh wasabi stems is indeed a privilege because its cultivation is very difficult. Apparently, the plant is quite particular about the climate and the soil it grows in, and takes about two years to cultivate; hence it is a challenge to produce it abundantly. Known for its sharp flavor and bright green color, wasabi is a staple condiment for sushi or noodles, and research indicates it may be good for your health. Wasabi (Wasabia japonica) is a perennial, semi-aquatic herb that belongs to the Brassicaceae family, and is related to broccoli, cabbage and mustards. It is a cool climate species, native to Japan, which grows naturally alongside mountain streams in the temperate highlands.
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