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Toshiko's Broccoli Salad

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“Tomoko who lives with us rang her mother in Japan for this recipe. it's so simple, but it really is yummy. Don't over cook your broccoli-it's got to be bright green and crisp.”
READY IN:
8mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 kg broccoli, cut into florets
  • 2 tablespoons soy sauce
  • DRESSING
  • 1 tablespoon soy sauce
  • 1 12 cm karashi mustard (Japanese mustard sold in a tube-about 1 teaspoon Mild English mustard would substitute))

Directions

  1. Bring a large pot of water to the boil.
  2. Throw in the broccoli florets, and return to the boil.
  3. Boil for 3 minutes, them remove, and drain in a colander uner running cold water.
  4. Add the 2 tablespoons of soy and toss to mix.
  5. In another bowl, mix the Karashi and 1 tablespoon of soy sauce.
  6. Pour this mix over the broccoli, mix and eat!

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