Vegan broccoli “tataki”

Food24
1 serving Prep: 25 mins, Cooking: 20 mins
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By Food24 October 31 2018
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Ingredients (25)

500 g broccoli — tender stem
1 sweetcorn
1 red chilli — finely chopped
2 spring onions — finely chopped
50 g rocket — wild
150 g shimeji mushrooms
1 lime — wedges
5 g sesame seeds — toasted
sesame ginger dressing:
1 Tbs Dijon mustard
25 ml vinegar — red wine
10 g fresh ginger — grated
10 g ginger — pickled
20 ml soy sauce
25 ml sweet indonesian soy sauce
5 g fresh chillies
5 g sugar
250 ml sunflower oil
15 ml water
2 ml sesame oil
marinated mushrooms
50 ml fresh chillies — 573
25 ml lemon juice
25 ml soy sauce
5 ml sugar
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Method:

For the sesame ginger dressing:

Combine the mustard, vinegar, ginger, pickled ginger, soy sweet Indonesian soy, chilli, water and sugar in a blender, gradually add the oil and sesame oil to form an emulsion. Season with salt.

For the marinated mushrooms:

Combine the olive oil, lemon juice, soy and sugar. Mix well. Pour over the mushrooms and allow to marinate for 30 min.

Blanch the broccoli in salted boiling water for 2min, refresh in cold water and set aside.

Char the corn on an open flame for 1 min on each side. You want the corn to turn slightly black but not be completely burned. Allow to cool and slice off the cob.

To assemble: lay the broccoli stems in a neat line on a platter. Sprinkle the broccoli with the chard corn, chilli and spring onions. Drizzle the broccoli with sesame and ginger vinaigrette. Garnish with the marinated mushrooms, toasted sesame seeds and wild rocket. 

Serve with sliced lime wedges.

Recipe reprinted with permission of chef Kerry Kilpin of Bistro Sixteen82 at Steenberg.  



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