Miso Broccolini Recipe

Trim the broccolini: cut off any tough ends (about 1/2 inch) and remove any yellowed leaves. If stems are thick, slice them lengthwise so they cook evenly.

Peel and thinly slice the garlic. Trim and thinly slice the white and light-green parts of the scallions; reserve the dark-green tops for garnish.

Combine and Whisk

In a small bowl, whisk together the white miso paste, mirin, soy sauce, rice vinegar, honey (or maple syrup), sesame oil and 2 tablespoons of water until smooth. The mixture should be pourable but still slightly thick; add up to 1 more tablespoon water if needed to reach a saucy consistency.

Taste the sauce and adjust: add an extra 1/2 teaspoon mirin or honey if you prefer sweeter, or another 1/4 teaspoon soy sauce if you want it saltier. Set aside.

Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat.

Add the sliced garlic and the white parts of the scallions to the hot pan. Sauté, stirring constantly, about 30–45 seconds until fragrant and just beginning to color but not brown.

Add the broccolini in an even layer. Let cook undisturbed 1 minute to get some char, then toss or stir and continue cooking 2–3 minutes until stems are bright and slightly softened but still have bite.

Pour the prepared miso sauce over the broccolini and toss to coat. Cook for another 1–2 minutes, stirring, until the sauce glazes the broccolini and is warmed through. If the pan looks dry, add 1–2 tablespoons water and steam briefly with a lid for 30–45 seconds to finish tenderizing the stems.

Season the broccolini with 1/2 teaspoon kosher salt (or to taste) and a few turns of freshly ground black pepper. Sprinkle with toasted sesame seeds, red pepper flakes for heat, and the reserved dark-green scallion tops.

Transfer to a serving plate and serve hot as a side dish or over rice or noodles. Leftovers keep covered in the refrigerator for up to 3 days; reheat briefly in a skillet to preserve texture.