Broccoli: The charm of a nutritious and versatile vegetable

Broccoli is a vegetable that descends from cabbage and is said to be the ancestor of cauliflower. It became popular in Japan relatively recently, in the 1960s, and is gaining popularity, especially among younger generations, due to its high nutritional value and ease of cooking. It is also known as a substitute for cauliflower

Broccoli season and how to choose it

Broccoli is available all year round, but it tastes especially good and has consistent quality from fall to winter. When selecting broccoli, look for one that is a uniform, deep green color and has densely packed flower buds. Avoid broccoli that has already bloomed, and even if it has turned red due to the cold weather, this does not affect the flavor

Nutritious Broccoli

Broccoli is a green and yellow vegetable that is rich in nutrients such as carotene, vitamin C, potassium, and phosphorus. These nutrients are essential for maintaining good health, so it is a vegetable that you should actively incorporate into your daily diet

Recipes using broccoli

How to boil broccoli

• Ingredients: Broccoli (as needed)
• Instructions:
  1. Divide the broccoli into small florets
  2. Before boiling, quickly boil in boiling water with salt added, then rinse in cold water to prevent the color from changing

Broccoli salad

• Ingredients: boiled broccoli, mayonnaise, lemon juice, salt and pepper
• Instructions:
  1. Cut the boiled broccoli into bite-sized pieces
  2. Season with mayonnaise, lemon juice, salt and pepper and mix well

Broccoli and white fish stir fry

This recipe makes the most of broccoli stalks, combining them with white fish to create a delicious stir-fry. It's both nutritious and visually appealing. A healthy serving of four contains approximately 180 calories

Ingredients (serves 4)

• 2 broccoli
• White fish (such as sea bream or Spanish mackerel): 200g
• 2 red bell peppers
• Chinese soup base: appropriate amount
• 1 cup water

seasoning

• Salt and pepper
• potato starch
• Frying oil, salad oil
• Alcohol

How to make it

1. Divide the broccoli into small florets, peel the tough parts of the stems, and prepare them. Boil in boiling water with a little salt, then drain
2. Cut the white fish into bite-sized pieces, season with salt and pepper, coat with egg white and potato starch, and fry until crispy in 150°C oil
3. Remove the seeds and stems from the peppers and slice them into rings
4. Heat salad oil in a wok and quickly stir-fry the broccoli and bell peppers over high heat
5. After seasoning with sake, salt, and pepper, add the fried fish and soup and bring to a boil, then add water-dissolved potato starch to thicken the mixture lightly and it's done

White fish that are firm and don't fall apart are ideal. Sea bream, Spanish mackerel, or bonito are recommended. This colorful and nutritious stir-fry will help support the health of the whole family

Summary: Enrich your diet with broccoli

Broccoli is a staple in many households due to its high nutritional value and ease of cooking. It can be boiled and eaten as is, and can also be used in a variety of dishes, such as salads, stir-fries, and gratins. The stems in particular are delicious if peeled, so one of the great things about broccoli is that it can be used without waste. Use broccoli wisely to enjoy healthy and colorful meals

Introducing our special recipes for epi recipes

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.