Broccoli, deep fried then smothered in peanut sauce?
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OH BOY am I ever glad I had crap broccoli gomae yesterday at my favourite sushi joint! Yup I know that sounds weird… but if I hadn’t been served broccoli gomae that was soggy AND BASICALLY HAD ZERO SAUCE then I wouldn’t have been craving peanut sauce all day today. Which means I wouldn’t have had the chance to create this ballin’ new recipe for my cook book!
Seriously, I always go to this restaurant for that dish. Love love love me some broccoli gomae. Broccoli? Deep fried? Smothered in peanuty goodness? Serious drools happening over here… So you can imagine the pain when it came with no sauce! I had to hunt around the bowl for a single drop! My husband says I looked like a crazy lady. All wide eyed and pissed off, frantically pushing the soggy balls around, all over a lack of peanut sauce… Well I sure showed them up. Won’t need to go there now for broccoli gomae when I can make my own and have as much peanut sauce as my heart desires!
How to make Broccoli Gomae
Set up your deep fryer. Mix your batter and chill. Chop up the broccoli and chill. Make the Peanut Sauce and warm it up.
When the deep fryer is hot enough, dunk the broccoli into the chilled batter and the into the deep fryer! Cook the broccoli gnome until nice and crispy! Once all the broccoli has been deep-fried, smother in peanut sauce and sprinkle with toasted sesame seeds. Enjoy!
What pairs with Broccoli Gomae?
Besides this being a perfect snack, it pairs well with loads of things! Tonight I made this alongside my favourite Asian Crunchy Noodle Salad and a delicious Chinese BBQ Pork loin. My husband happened to pick up a couple Soporros which was the perfect addition! Looking for something else? How about these:
- Teriyaki chicken wings
- Vegetable chop suey
- Homemade sushi
- Fried rice
- Any noodle bowl
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- 2 cups Broccoli chopped into chunks
- oil for deep frying
- 2 tsp toasted sesame seeds
- 1 cup Ice water
- 1 Egg
- 3/4-1 cup Flour
- 1/8 tsp Baking soda
Peanut Sauce x 1 full recipe
- Wash and chop broccoli into large bite sized pieces. Pat dry and set aside in the fridge.
- Beat an egg into the ice cold water. Mix 3/4c flour and baking soda into the water until just combined – there can be some lumps left. The batter should be the consistency of pancake batter. Add 1/4c flour if it is too runny. Keep refrigerated until you’re ready to use it.
- Make the Peanut Sauce
- Heat a deep fryer per instructions or a saucepan with 1.5 inches of oil. You can check to make sure it’s hot enough by placing a small amount of batter into the oil. If it floats up and forms a lot of frantic bubbling, she’s a-ready! Submerge the broccoli into the tempura batter and use chop sticks to place each piece into the hot oil. Cook until they are golden, then use the chopsticks to pull them out and set them on a cooling rack so the excess oil can drip off.
- Warm the peanut sauce in a saucepan or microwave. Drench the broccoli in the sauce and sprinkle with toasted sesame seeds. Enjoy!