Sesame Broccoli

By Kay Chun

Updated January 21, 2026

  • Joe Lingeman for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
20 minutes
Rating
4(740)
Comments
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Mild broccoli gets energized by this textured, rich dressing spiked with sweet miso and soy sauce. Crushed toasted sesame seeds create the intense flavor base for this rich, super nutty sauce. The dish is a great side to accompany any grilled or roasted protein; it can be made a few hours in advance and is equally tasty chilled or at room temperature. Any leftovers can be chopped and tossed with warm pasta and grated Parmesan the next day.

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Ingredients

Yield:8 to 10 servings

  • Kosher salt (such as Diamond Crystal)

  • Ice, as needed

  • ⅓ cup toasted white sesame seeds

  • 2 tablespoons neutral oil, such as safflower or canola

  • 1 tablespoon white miso

  • 1 tablespoon low-sodium soy sauce

  • 1 tablespoon unseasoned rice vinegar

  • 1 ½ pounds broccoli florets (1 ½- to 2-inch pieces, about 10 cups)

  • Black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

6 grams carbs; 66 calories; 1 gram monosaturated fat; 2 grams polyunsaturated fat; 4 grams fat; 2 grams fiber; 190 milligrams sodium; 4 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil and prepare an ice bath.

  2. Step 2

    While the water comes to a boil, in a small nonstick skillet over low heat, refresh the toasted sesame seeds, stirring frequently, until oils are released and seeds are warmed through, about 3 minutes. Transfer to a mortar and pestle and grind until half the seeds are coarsely crushed. Alternatively, pulse once or twice in a food processor until half of the seeds are crushed.

  3. Step 3

    Transfer sesame seeds to a large bowl and add the oil, miso, soy sauce and vinegar; mix or whisk well.

  4. Step 4

    Once the water is boiling, blanch the broccoli by cooking it until bright green, about 1 minute, then drain and transfer to the ice water to cool. Drain well and pat dry.

  5. Step 5

    Add the cooked broccoli to the dressing, season with salt and pepper and toss to evenly coat. Serve at room temperature or refrigerate and serve chilled.

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Ratings

4 out of 5
740 user ratings
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Comments

MDinNC

A splash of toasted sesame oil is a nice touch to amp up the sesame flavor

KRD

Roast the broccoli at 425 in the oven until lightly brown around the edges and still crunchy instead of blanching -- less watery, more flavor.

Joao Pereira

Instead of oil added half a teaspoon of tahini and replaced miso, which I didn’t have at hand, with mirin. Still came out bright, fresh and umami-licious.

Danny Jackart

This is my new favourite broccoli dish; it is sublime. I usually try to find a broccoli recipe that merely doesn't suck, but this one is quick, easy, and absolutely delicious. -Thank you Kay!

Sanja

Came here from Sohla's terrific video on this. Didn't have rice wine vinegar so I substituted with red wine vinegar. Also skipped the mortar and pestle step. This was very good.

Almostveg

Excellent recipe. I sautéed the broccoli with a little water, oil, garlic and chili flakes. Then mixed it with the paste. Used half sesame oil and half avocado oil.

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