Sio Koji Broccoli Aglio E Olio Peperoncino
Here's an easy vegan recipe for a side dish of cooked broccoli tossed in a delicious Shio Koji Aglio e Olio Peperoncino Sauce. This well-seasoned Japanese-style Broccoli Peperoncino is still delicious cold, so perfect for leftovers or as a lunchbox side dish. If you like, you can make it a more substantial side dish by adding maitake or shimeji mushrooms.
Equipment
- frying pan
- cooking chopsticks
- pot
- colander
- kitchen knife
- cutting board
Ingredients
- 135 g broccoli approximately
- 1 tablespoon shio koji
- 4 g garlic Increases/decreases depending on variety
- 1 teaspoon olive oil
- ½ chili pepper
Instructions
- Preparation: Roughly chop the garlic and cut the chili pepper into pieces, removing the seeds. Cut broccoli into bite-size pieces. At the same time, start boiling water in a pot to cook the broccoli.135 g broccoli, 4 g garlic, ½ chili pepper
- Make the sauce: Heat the olive oil, garlic and chillies in a frying pan. Cook until the garlic is lightly browned, taking care not to burn it. When the garlic is browned, add the shio koji and turn off the heat. *Add as many chilli seeds as you like if you like it hot.1 teaspoon olive oil, 1 tablespoon shio koji
- Boil the broccoli: When the water is boiling, add the broccoli. For thin stems, boil for about 1 minute. For thicker stems, boil for about 1 minute and 30 seconds. *If using broccoli stalks, add them to the pot first. Boil the stalks for 30 seconds to a minute, then add the broccoli florets and continue boiling until the texture is just right. To get the right firmness, adjust the cooking time according to the thickness of the stalks.
- Tossing: When the broccoli is done, drain it briefly in a colander. There is no need to drain it thoroughly, so immediately transfer it to a frying pan and toss with the sauce.*The moisture left on the broccoli will help the broccoli and the sauce mix together. Don't worry if there's extra water left on the broccoli. Enjoy cooking like a professional!
- Finishing: Season to taste with shio koji or salt and serve. You can clean up later and serve while it is still hot!