Broccoli Salad baked with Miso and Oyster sauce

A new recipe from Thoru Nakamura. The only thing I changed was the Anchovis to the Oyster sauce. Tossing broccoli in a pan with olive oil and keeping it more on the raw side was not a method I used before. I just eat my broccoli raw sometimes, which is fine by me. I hate over cooked broccoli. 

Thin sliced fennel and tomatoes add a different texture to it. As well as the butter fried Panko breadbrumbs and the fresh grated Parmesan.

Recipe for 2 :

350 g broccoli, 100 g fennel bulb, 8 cherry tomatoes

1 large shallot, 2 cloves of garlic

2 tbsp olive oil, 1 tbsp sesame oil, 2 tbsp butter

1 1/2 tbsp white miso, 2 tbsp oyster sauce

1 tbsp rice vinegar, 1 tbsp lemon juice and zest, salt and pepper

Fresh herbs, 2 tbsp Parmesan, 50 g Panko

Cut the florets off and peel the stem and cut it into cubes. Slice the fennel in thin strips and the tomatoes in halves. Chop onion and garlic. In a wide pan in olive oil start with the broccoli. Season it with salt and pepper. After 5 to 7 min add a splash of water. When that is gone, take the broccoli out. 

Add sesame oil and fry off onion and garlic. Add oyster sauce and miso. Now in with tomatoes snd fennel anf cook that for 5 min. In with the broccoli again, zest and juice of the lemon and vinegar. Chop the herbs.

In a small pan heat up the butter and brown the Panko. Put it over the mix and grate Parmesan on top. Ready to serve, but not piping hot.

I had some pollock with it. A good combination.