This steamed broccolini dressed with a salty-sweet sesame sauce was inspired by gomae, a Japanese spinach dish. It’s a bright and palate-cleansing; a perfect side for heavy winter dinners. You want the water to be heavily salted to properly season the broccolini. Two tablespoons per quart of water is a good rule of thumb.
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Recipe information
Yield
8 servings
Ingredients
Preparation
Step 1
Cook broccolini in a large pot of boiling salted water until bright green and crisp-tender, 5–7 minutes. Drain and transfer to paper towels.
Step 2
Meanwhile, mix tahini, miso, soy sauce, mirin, vinegar, sesame oil, 2 Tbsp. vegetable oil, 1 tsp. honey, and 2 Tbsp. water in a small bowl to combine; season sesame sauce with salt.
Step 3
Cut lemon lengthwise into quarters, then thinly slice crosswise. Toss in a small bowl with remaining 2 Tbsp. vegetable oil and remaining 1 tsp. honey; season lightly with salt.
Step 4
Spread sesame sauce on a platter and arrange broccolini on top. Scatter lemon over; sprinkle with sesame seeds.
Step 5
Do Ahead: Sesame sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
Recipe notes
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