Recipe of Ultimate Boiled mini-broccoli (ponzu dressing)

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The ingredients needed to make Boiled mini-broccoli (ponzu dressing):

1. Get 1 bunch mini broccoli
2. Prepare 2-3 tbsp Ponzu
3. Get 1 handful bonito flakes

Occasionally pork bones are also used, but they are not boiled as long as they are for tonkotsu ramen, so the soup remains light and clear. Chāshū is sometimes swapped for lean chicken meatballs, and pickled plums and kamaboko (a slice of processed fish roll sometimes served as a frilly white circle. I leave for a conference in Japan tomorrow, and as with any trip, the most important thing I've researched beforehand (I haven't done much preparation for this trip) is what the food will be like! I don't have a lot of experience with Japanese food outside of sushi.

Steps to make Boiled mini-broccoli (ponzu dressing):

1. Boil water in a medium or large pot. Add extra salt (about a pinch).
2. Cut mini broccoli in half (lengthwise). Add the bottom part into boiling water, and boil about 2 mins. Add the top part and boil for a minute. (If you like them softer, you may need to boil longer.)
3. Take boiled mini broccoli out of boiling water, and cool them in icy cold water. Once cooled, take them out of water. (Remove as much as water.)
4. Place cooled mini broccoli onto a plate or bowl. Spread ponzu over, and place bonito flakes on top. (Ponzu bought at Mitsuwa supermarket, Japanese supermarket in San Jose)
5. FYI - Ponzu (ポン酢) is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown color. Ponzu shōyu or ponzu jōyu (ポン酢醤油) is ponzu sauce with soy sauce (shōyu) added, and the mixed product is widely referred to as simply ponzu. (Source : Wikipedia)

I leave for a conference in Japan tomorrow, and as with any trip, the most important thing I've researched beforehand (I haven't done much preparation for this trip) is what the food will be like! I don't have a lot of experience with Japanese food outside of sushi. Ponzu is traditionally created by boiling mirin with katsuo-bushi (bonito flakes) and konbu (a type of kelp) and vinegar, then adding citrus juice. I buy this at the Asian market for much less. The ingredients in this are better than the Kikkoman brand one.

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