Broccoli, Seaweed and Pickled Plum Stir Fry

Simple but healthy and refreshing.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 2 Prep: 10 min Cook: 10 min

Ingredients

Broccoli 1/3 (180g)
Dried hijiki seaweed 1 tbsp
Pickled plum (umeboshi) 1
Sesame oil 1 tsp
Seasonings:
Soy sauce 1 tsp
Mirin 1 tbsp
Sake 1 tbsp
Bonito flakes 1 pack
Sesame seeds 1 tsp
Salt as required

Method

1
Rehydrate the hijiki seaweed in water then drain.
2
Boil or microwave the broccoli but keep it firm. Chop to small bitesize pieces.
3
Put the sesame oil in a frying pan and fry the seaweed. Add the broccoli and the pickled plum with the stone removed and finely chopped. Mix all the seasoning ingredients together in a bowl and add to the pan.
4
Transfer to a serving dish and sprinkle with extra sesame seeds.
5
You can use this pickled plum vinegar (umezu) if the dish is not sour enough.

Tips & Note

●Use the sourest pickled plums you can buy to give a lovely kick to this dish

Broccoli, Seaweed and Pickled Plum Stir Fry

Simple but healthy and refreshing.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)

Serves 2

Prep: 10 min

Cook: 10 min

Ingredients

Broccoli 1/3 (180g)
Dried hijiki seaweed 1 tbsp
Pickled plum (umeboshi) 1
Sesame oil 1 tsp
Seasonings:
Soy sauce 1 tsp
Mirin 1 tbsp
Sake 1 tbsp
Bonito flakes 1 pack
Sesame seeds 1 tsp
Salt as required

Broccoli, Seaweed and Pickled Plum Stir Fry

Recipe ID :1465 Posted on 17 DEC 2015

Serves 2

Prep 10min
Cook 10min
views 3,117
printed 90

saved 2

Simple but healthy and refreshing.

Share

Ingredients

Print Ingredients Email Ingredients
1/3 (180g)
1 tbsp
1
1 tsp
1 tsp
1 tbsp
1 tbsp
1 pack
1 tsp
as required

Method

Prep
10min
Cook
10min
1
Rehydrate the hijiki seaweed in water then drain.
2
Boil or microwave the broccoli but keep it firm. Chop to small bitesize pieces.
3
Put the sesame oil in a frying pan and fry the seaweed. Add the broccoli and the pickled plum with the stone removed and finely chopped. Mix all the seasoning ingredients together in a bowl and add to the pan.
4
Transfer to a serving dish and sprinkle with extra sesame seeds.
5
You can use this pickled plum vinegar (umezu) if the dish is not sour enough.

Tips & Note

●Use the sourest pickled plums you can buy to give a lovely kick to this dish

PRO
Yukiko
I’ve got 63 recipes!

YUKIKO
Step into my kitchen!
The texture of the cous cous makes a delicious salad.
Trout fillets (with skin), Cous cous, Watercress or rocket, Cherry tomatoes, Humous, Dressing:, Lemon juice, Cumin powder, Coriander leaves (finely chopped), Grated garlic, Olive oil, Salt & pepper
PRO
The lamb is so tender.
Lamb shoulder, Onion , Carrot, Celery, Garlic, Tinned tomatoes, Courgette, Flour, Apple cider, Rosemary stalk, Bay leaf, Raisins, Chicken stock cube, Paprika, Cayenne pepper
PRO
The green broccoli with brown wholegrain mustard looks great in this rice dish.
Broccoli, Cooked rice, Garlic, Olive oil, Pine nuts, Salt & pepper, Flavourings:, Anchovy fillet, Wholegrain mustard
PRO
Thin crispy pastry topped with mushrooms - great for entertaining at home.
Puff pastry sheets, Mushrooms (medium), Onion, Double cream, Miso, Salt & pepper, Chives
PRO
Use marshmallows to make this very simple recipe.
Marshmallow (white), Double cream, Passion fruit & mango smoothie, Lime juice, Greek yogurt, Fresh mango, Passion fruit
PRO
Delicious even though it's not eel.
Sardine , Marinade:, Soy sauce, Ginger juice, Mirin, Seasonings:, Sake, Flour, Vegetable oil, Rolled omelette (fine strips), Crushed nori, sesame, shiso herbs, radish sprouts
PRO

Comment


Upload your
“I made it!!” photo

Similar Recipe

This recipe uses the kombu and bonito flakes left over from making a traditional dashi broth. Let's not waste them.
Used kombu and bonito flakes, Spring onions, Soy sauce, Mirin, Water, Fried tofu (abura age)
cookbuzz
PRO
Make a lot and freeze it, it's great for bento lunchboxes and also ideal as "one more little dish" at dinnertime!
Dried hijiki seaweed, Carrots (medium), Deep fried tofu (abura-age), Soy sauce, Sugar, Mirin, Hot water, Dashi stock granules, Salt
Make your usual broccoli side dish in this typical Izakaya way.
Broccoli, Sesame seeds, Shredded nori , Mayonnaise, Wasabi, Soy sauce
The soup is a bit sticky because of the okra but it's so warming and delicious!
Hot water, Dashi stock granules, Okra, Wakame seaweed (dried), Miso (red or mixed)
KMR-type-B
HOME
Truly authentic ichiban and niban dashi are the bases for so many Japanese dishes, and so simple to make.
Ichiban (the first) dashi: , Soft water (Volvic, Ashbeck etc..), Dashi kombu seaweed, Katsuo-bushi (bonito flakes), Niban (the second) dashi:, Soft water
cookbuzz
PRO
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME