Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, broccolini & natto with bonito flakes. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
This quick broccolini dish is delicious, good for you, and full of garlicky, lemony flavor. Broccolini is more tender than broccoli and has a milder flavor. I love the mix of textures; the crunchy stems and the softer florets that soak up sauce are a great combination. Broccolini or baby broccoli is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks.
Broccolini & Natto with Bonito Flakes is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Broccolini & Natto with Bonito Flakes is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook broccolini & natto with bonito flakes using 4 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Broccolini & Natto with Bonito Flakes:
- Take 1 bag Broccolini
- Prepare 2 packs Natto
- Get 2 grams Bonito flakes
- Prepare 1 from 2 packs Natto sauce and Japanese mustard (typically included in the natto packaging)
Add the lemon zest and garlic. Broccolini is actually a cross-breed of broccoli and Chinese broccoli, a leafy vegetable commonly referred to as gai lan in Cantonese or jie lan in Mandarin. You get the florets found in broccoli. We all know by now that roasting vegetables makes them the best version of themselves.
Instructions to make Broccolini & Natto with Bonito Flakes:
- Parboil the broccolini in slightly salted water for about 2 minutes. Then soak it in cold water to maintain the bright color.
- Thoroughly combine the sauce and Japanese mustard with the natto.
- Cut the broccolini into 1-2cm lengths and tightly wring out any excess moisture.
- Add the broccolini and the bonito flakes to the natto, mix it up, and it's done.
You get the florets found in broccoli. We all know by now that roasting vegetables makes them the best version of themselves. Broccolini's tops get extra crispy while the stems stay nice and tender. It's an easy, perfect, healthy side. Remove and discard the bottom third of the broccolini stems.
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