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Updated: Jan 28, 2022




<Yield> 2 servings

<Prep time> 4 minutes

<Cook time> 2 minutes


1½ cup (200g) broccoli


2 sheets nori seaweed

2 tablespoons water

2 tablespoons Soy sauce

2 tablespoons Mirin

1 tablespoon toasted sesame seed

½ teaspoon Kombu dashi powder / vegetable dashi powder

½ teaspoon Wasabi


1. Cut broccoli into florets, then steam.

2. In a bowl, add in the nori seaweed, water, kombu stock powder, soy sauce, mirin and wasabi. Give it a mix.

3. Toss the broccoli florets into the dressing from step 2 while the broccoli is still hot. Sprinkle with the toasted sesame seeds. Now it's ready to be enjoyed.

<Miwa’s tips> ※Watch more on YouTube!

-We want the broccoli to be crunchy in this salad.

-Mirin contains alcohol. If this is a concern then make sure to evaporate the alcohol before you mix in the mirin. To remove the alcohol, bring mirin to a boil then the alcohol will be cooked off.

<Storage time>

Store in an air tight container in the fridge for up to 3 days.

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!


2021/ 04/03 MIWA

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