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Golden dressing is a classic Japanese vinegar dressing thickened with egg yolks, which complements the sweetness of the broccoli. From "Japanese Vegetarian Cooking", 1986, by Leslie Downer.
- Break the broccoli into florets and parboil in lightly salted boiling water for 2 to 3 minutes or until just tender; the stems should still be a little crisp. Drain immediately and plunge into cold water to stop cooking.Drain again and set aside.
- Combine the dressing ingredients in the top of a double boiler and heat gradually for 5 to 8 minutes, stirring continuously, until the mixture thickens and becomes creamy. Cool to room temperature.
- Pat the broccoli dry with paper towels and arrange attractively in 4 small bowls. Spoon the dressing on top, garnish with sesame seeds, and serve.