Trim the very bottom of the stalks so all pieces are uniform length and remove any discolored stems. Rinse under cold water and shake off excess moisture.

Blanch

Bring a large pot of water to a rolling boil. Add 1 tsp sea salt. Add the tenderstem broccoli and blanch for 1 minute (for very thin stems) to 2 minutes (for thicker stems) until bright green and just tender-crisp.

Shock and dry

Immediately transfer the blanched broccoli to a bowl of ice water to stop cooking and preserve color. After 1 minute, drain thoroughly and pat dry with kitchen towels or spin in a salad spinner until almost dry.

Finish in a hot pan

Heat 1 tbsp neutral oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering. Add the drained broccoli in a single layer and sear for 1–2 minutes, tossing occasionally, until you get light char marks and edges are slightly caramelized but the stems remain crisp-tender. Season with a small pinch of salt. Remove from heat and set aside while you finish other components.

Yuzu Dressing

In a small bowl or jar combine 3 tbsp yuzu juice, 1 tbsp rice wine vinegar, 1 tbsp light soy sauce, 1 tsp mirin, 1 tsp toasted sesame oil, 1 tsp caster sugar, 1 tsp freshly grated ginger, and 1 very small finely grated garlic clove. Stir or whisk to dissolve the sugar.

Slowly whisk in 2 tbsp neutral oil (or shake vigorously in a lidded jar) to emulsify the dressing into a glossy vinaigrette. Taste and adjust seasoning with 1/4 tsp salt and up to 1 tsp black pepper or more yuzu/lemon for brightness. Keep at room temperature until ready to dress the broccoli.

Toasted Almonds & Garnish

Toast almonds

Place a dry skillet over medium heat. Add 60 g almonds and toast, stirring frequently, for 4–6 minutes until fragrant and lightly golden. If using butter, add 1 tsp unsalted butter for the last 30 seconds to coat the nuts (optional). Transfer to a cutting board to cool slightly.

Rough chop

Once cool enough to handle, roughly chop the almonds to varied sizes (some crumbs, some larger pieces). Sprinkle 1/4 tsp flaky sea salt over the chopped almonds and set aside.

Crisp the seaweed

If using whole nori sheets: stack the sheets and using tongs pass them quickly over an open flame or hold over the hot pan for 2–4 seconds until crisp and slightly blistered, then immediately crumble into irregular flakes. If using pre-roasted seaweed flakes, toast very briefly in a dry pan for 10–20 seconds to warm through. Break into bite-sized pieces for garnish.

Finish garnish

Combine the chopped toasted almonds, seaweed pieces and 1 tsp sesame seeds (if using). Keep separate to sprinkle over the dressed broccoli.

Assembly & Service

Place the warm seared tenderstem broccoli on a serving platter or individual plates. Spoon the yuzu dressing evenly over the broccoli — about 1–2 tbsp dressing per 250 g broccoli (reserve any extra dressing in case guests want more).

Scatter the toasted almond and seaweed mixture over the dressed broccoli so every bite has crunchy almond and crisp seaweed. Sprinkle the finely sliced green part of the spring onion over the top and finish with a light squeeze of lemon or extra yuzu if desired.

Serve immediately while broccoli is warm and crisp. Leftover dressing keeps refrigerated for up to 3 days; toss again before using.