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Vegan broccoli “tataki”


broccoli vegan tataki

Ingredients 25
Servings 1
Time 25 min

Ingredients

  • 500
    g
    tender stem broccoli
  • 1
    sweetcorn
  • 1
    red chilli - finely chopped
  • 2
    spring onions finely chopped
  • 50
    g
    wild rocket
  • 150
    g
    Shimeji mushrooms
  • 1
    lime - cut into wedges
  • 5
    g
    toasted sesame seeds
  • Sesame ginger dressing:
  • 1
    Tbs
    Dijon mustard
  • 25
    ml
    red wine vinegar
  • 10
    g
    fresh grated ginger
  • 10
    g
    pickled ginger
  • 20
    ml
    soy sauce
  • 25
    ml
    sweet Indonesian soy
  • 5
    g
    fresh chilli
  • 5
    g
    sugar
  • 250
    ml
    sunflower oil
  • 15
    ml
    water
  • 2
    ml
    sesame oil
  • Marinated mushrooms:
  • 50
    ml
    olive oil
  • 25
    ml
    lemon juice
  • 25
    ml
    soy
  • 5
    ml
    sugar
 

Method

20 min
 

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.  


 

Read more on: chef recipes  |  recipe  |  broccoli  |  vegan
 

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