Broccoli with Miso Mayonnaise

Mix together miso and mayonnaise for a versatile vegetable dip! So quick and easy to make, it goes well with a wide variety of vegetables and salads.

Broccoli with Miso Mayonnaise
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba







Calorie count is per serving.

Ingredients (Serves 2)

  • 1/2 head broccoli (150 g)
  • [A]

    • 3 tbsp mayonnaise
    • 1 tbsp miso
  • 1/2 tsp salt



Break the broccoli into florets, and cut the larger florets vertically into 2-4 smaller pieces. Peel a thick layer of skin off of the stem, then cut diagonally into 1 cm thick slices.


In a frying pan, bring 1-1.2 L of water to a boil, then add 1/2 tsp of salt and the broccoli stem slices. Boil over high heat for about 1 minute, then add the rest of the broccoli. When it returns to a simmer, continue to cook for 30-60 seconds, then remove from heat. Drain the broccoli and transfer to cold water. When it is cooled, drain, then use a salad spinner to dry completely (or wipe with a kitchen towel).


Serve the broccoli on a serving dish, with the ingredients for [A] combined and poured over top.