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Asian Style Broccoli

Updated on February 14, 2013

Asian Style Broccoli

Asian flavors are so good with most foods but boccoli is a vegetable that can bring flavor to anything
Asian flavors are so good with most foods but boccoli is a vegetable that can bring flavor to anything | Source

Asian Style Broccoli

Broccoli not only offers a host of healthy benefits but it is something you can eat all year around, and eaten cooked or raw it's really great combined with a variety of dishes like casseroles, vegetable trays even soups there is so much you can do to it and with it.

The thing about broccoli is that this green delight is grown and eaten all over the world and the flavors that I like pairing my broccoli with is Asian, with a hint of sesame oil and Japanese sesame seasoning (gomashio) that you can find in you local Asian super market or you can make it yourself.

Asian Style Broccoli


3 pounds broccoli, stems removed, crowns cut into large florets

  • 11/2 tablespoon Japanese sesame seasoning (gomashio)
  • 2 tablespoon lemon juice fresh squeezed
  • 2 teaspoon toasted sesame oil


Just arrange a collapsible steamer in a large pot and add 1/4 cup of water to the pot. Cover and bring to a boil. Arrange broccoli in steamer, cover and steam, tossing once or twice, until just tender, 2 to 4 minutes.Maybe another minute if they are not totally done then transfer broccoli to a large bowl, toss with gomashio, lemon juice and oil and serve and enjoy!

Now if you want to make your own gomashio here is a easy recipe for you to follow.



This method takes longer, but it is much easier to make it in the oven than the stove.

7 oz. raw sesame seeds

7 oz kosher salt

3/4 cup warm water

Preheat the oven to 300°F.

Put the sesame seeds on a baking sheet with a lip so that the seeds don’t roll off all over the place. Spread them out as evenly as possible. Place into the heated oven for 5 minutes.

During this time, dissolve the salt in the water, until the grains are completely gone.

Take the baking sheet out of the oven the seeds should be hot and some may be popping.

Pour the water over the seeds (the water will sizzle a bit) and mix thoroughly with a spatula. Try to even out the clumps as much as possible. Return to the oven, lower the heat to 210°F, and set the oven timer for 1 hour. After 30 minutes stir the seeds around hen cone to cook for another 30 minutes they may still be a little moist.....Turn the oven off place the baking sheet back into the oven and leave in the oven over night.

At the end the mixture should be completely dry and grayish in color fro the salt ....If the mixture is still moist pace back in the oven for 15 minutes at 210 degrees after the 15 minutes turn off oven and let the mixture sit in the oven and cool down.

Now at this point you may have a few clumps and some of them may be stuck little bit, all you have to do is scrape this off with your spatula stir well to break up any clumps then store in a cool dry place.

Some people really don't like the seeds whole you can grind them in a grinder but they may release some oils making them very susceptible to getting rancid fast.


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