Local Broccoli Goma-ae Recipe

Prepare broccoli

Wash the broccoli. Trim large stems and cut into bite-size florets (about 1-1.5 inch pieces). Peel the tougher outer layer of the thicker stems and slice the tender stem portions into 1/4–1/2 inch coins so they cook evenly with florets.

Bring water to a boil

In a medium pot bring 2 quarts of water to a rolling boil with 1 tablespoon kosher salt added. The water should taste slightly salty — this seasons the broccoli while blanching.

Blanch

Add the broccoli to the boiling water and cook until just tender and bright green, about 1.5–2 minutes for florets and up to 2.5 minutes for thicker stem pieces. Test a piece — it should be tender-crisp, not mushy.

Shock in ice water

Immediately transfer the broccoli to a large bowl of ice water to stop cooking and preserve color. Leave in the ice bath for 1–2 minutes until fully chilled.

Drain & dry

Drain the broccoli well in a colander, then gently press or spin to remove excess water. Pat dry with paper towels if necessary. If serving right away, proceed; if making ahead, refrigerate uncovered for 10–15 minutes to dry further.

Toast sesame seeds (if not pre-toasted)

If your sesame seeds are raw, toast them in a dry skillet over medium heat, stirring constantly, until fragrant and lightly golden, about 2–3 minutes. Watch carefully to avoid burning. Remove from heat and cool slightly.

Grind sesame seeds

Place 3 tablespoons toasted white sesame seeds (plus 1 tablespoon toasted hulled sesame if using) in a mortar and pestle. Grind to a coarse to medium paste — not completely smooth; you want some texture. Alternatively use a small spice grinder or mini food processor and pulse carefully to avoid turning to butter.

Mix dressing

Add 1 teaspoon sugar, 2 teaspoons light soy sauce, 1 teaspoon mirin, 1 teaspoon rice vinegar, 1 teaspoon neutral oil, and 1 tablespoon warm water to the ground sesame. Stir or mix until a slightly thick, glossy dressing forms. Taste and add up to 1/4 teaspoon salt if needed. If too thick, add additional warm water 1/2 teaspoon at a time to reach desired coating consistency.

Adjust seasoning

Taste the goma-ae sauce and adjust balance: more soy for saltiness, a pinch more sugar or mirin for sweetness, or a drop more rice vinegar for brightness. The finished sauce should be savory, slightly sweet, and nutty.

Toss broccoli with dressing

Place the drained broccoli in a medium bowl. Spoon the sesame dressing over the broccoli (use most of it but reserve a teaspoon for finishing if desired). Gently toss with tongs or chopsticks until each floret is lightly coated with the sesame mixture. If the broccoli seems dry, add up to 1 teaspoon warm water and toss again.

Plate and garnish

Transfer the coated broccoli to a serving dish. Sprinkle with 1/2 teaspoon toasted sesame seeds and cracked black pepper to taste. If using, add a tiny amount of lemon zest for brightness. Serve at room temperature or slightly chilled.

Make-ahead and storage

Goma-ae is best eaten within 24 hours. Store in an airtight container in the refrigerator for up to 2 days. If sauce tightens in the fridge, let sit at room temperature 10–15 minutes and stir in a few drops of warm water before serving.