Photo by Michael Piazza

Pleasantly nutty, savory and lightly sweet in flavor, this textural dressing is, for all intents and purposes, a version of the well-known Japanese sesame sauce called gomae. Often it’s served on spinach, but I also love it as a dressing for blasted broccoli and other roasted (or steamed) green vegetables, sautéed mushrooms, mixed greens or kale salad and hard-cooked eggs.

Makes about ½ cup

⅓ cup sesame seeds, lightly toasted and cooled,
1½ teaspoons reserved
2½ tablespoons soy sauce
1½ tablespoons mirin
1½ teaspoons rice vinegar (seasoned or unseasoned)
2 teaspoons light brown sugar (or granulated sugar)
¼ teaspoon freshly ground black or white pepper
1 recipe Basic Blasted Broccoli, hot, warm or at room temperature

Grind the sesame seeds in a mini food processor or mortar and pestle until powdery and fragrant but not pasty; do not overprocess. Transfer the crushed sesame to a small bowl and add the soy sauce, mirin, vinegar, sugar and pepper and stir to combine (the dressing will be thick). Rest for at least 15 minutes for flavors to meld. Taste and adjust the seasoning with pepper. For a looser consistency add water, 1 teaspoon at a time, if necessary.

Arrange the broccoli on a platter, top with the dressing, sprinkle with the reserved sesame seeds and serve.

This recipe appeared in the Fall 2019 issue as part of a larger story, Unabashed Broccoli Boosterism.