Charred broccoli with Japanese-style toasted sesame sauce from Christopher Kimball's Milk Street Magazine, May/Jun 2019 (page 6)

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Notes about this recipe

  • lorloff on June 18, 2022

    We used a 14 inch cast iron pan for this recipe and it worked perfectly. It seemed like the amount of sesame seeds would be to much but that was not true. We used all of the sauce and it worked perfectly. I mixed the ground sesame seeds with the rest of the sauce in advance of cooking the broccoli and the sauce thickened. It tasted great but next time I will mix the seeds into the sauce mixture at the end. Very delicious recipe and easy to make. Recommended

  • anya_sf on September 28, 2019

    I used about 3/4 lb broccoli, which filled my 12" skillet. Half the sauce was sufficient for it. I had trouble pulsing the sesame seeds evenly in my spice grinder; some seeds were barely ground and others turned into a fine powder. They still worked in the sauce, but I wonder if a mini food processor might work better. The broccoli got quite charred before it was cooked through. Surprisingly, the black bits did not taste too burnt. However, next time I'd probably use the method in Ottolenghi (for cauliflower) where the florets are blanched before being grilled. The sauce was really delicious with the broccoli.

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