Pickled Broccoli Stems With Miso Recipe
Broccoli stem is usually wasted because of the fibrous texture, but you will be surprised how tasty it is when marinated or pickled.
Ingredients
- 3 qt broccoli stems (use the florets in another dish, if you wish)
- 2 qt Japanese or salad cucumbers, ends trimmed
- 1 cup miso (any kind)
- 1 tbsp sake
- 1 qt garlic clove, crushed
Instructions
- Peel the broccoli stems and quarter them lengthways. With a vegetable peeler, peel the cucumber every 1 in to make green-and-white stripes. Cut in half lengthways. Scoop out the center with a teaspoon. Cut into 3 in. lengths.
- Mix the miso, sake and crushed garlic in a deep, plastic or metal container with a lid. Remove half the miso mix.
- Lay some of the broccoli stems and cucumber flat in the container and push into the miso mix. Spread a little of the reserved miso over the top of the broccoli and cucumber.
- Repeat this procedure to make a couple of layers of vegetables and miso, filling up the container. Cover the lid and leave it in the refrigerator for 1-5 days.
- Take out the veggies, wash off the miso under running water then wipe kitchen paper.
- Cut the broccoli stem bits in half then slice into thin strips lengthways. Cut the lemon into 1 in thick half-moon pieces. Serve cold.