This dressing works with any boiled vegetables and turns them into a delicious Japanese side dish.
- 300g broccoli, trimmed
- 2 tbsp toasted black sesame seeds
- 3 tbsp Clearspring Barley Miso
- 2 tbsp Clearspring Mikawa Mirin
- 1-2 tbsp Clearspring Malt Syrup
- 1-2 tbsp water
- Boil water in a saucepan with a little salt. Add Broccoli and cook for 2-3 minutes. Broccoli should be just a little tender but not over cooked. Be careful not to over boil that they need to be crunchy. Drain under the ice cold water, this will stop cooking straight away and keep bright green colour. Drain well and pat dry with kitchen paper.
- Grind sesame seeds until very finely crushed.
- Mix all the ingredients for the dressing in a bowl. Mix all the dressing and the broccoli and sesame seeds and toss them well in a large bowl until all the ingredients are well mixed.
- Serve them in a large bowl on the table or individual bowls. This dish work well with green beans or asparagus as well.
Reiko was born in Kyoto, the ancient capital of Japan. She grew up in a traditional Japanese family with a food-fanatic mother, who has shaped her love of Japanese cooking today.
London has been Reiko's home for the last 14 years and she runs Hashi Cooking, a Japanese cookery school, from her home in Wimbledon. Reiko offers classes and courses for absolute beginners, right through to professional chefs. Reiko's philosophy is to make authentic Japanese cookery accessible to all.
In 2011, Reiko released her first cookbook - 'Hashi, A Japanese Cookery Course', based on many of the recipes from her courses. The book has been a great success amongst beginners and professional chefs and she is in the process of writing a second.
Reiko has also appeared in the media, featuring on programmes such as Good Food Live and The Great British Kitchen, working with notable chefs John Torode, Gino D'Acampo and Hardeep Singh Kholi.