Never Boil Your Broccoli in Water Again. Try This Old Japanese Trick Instead

📗 My cookbook, The Supermarket Notebook: 162 recipes and 100 kitchen tricks, with a vegetable chapter. https://chiyokocooks.com If you are watching this and thinking, I wish someone had written down how to cook a vegetable properly, I did. One chapter of the book is called Quick Pickles and Small Vegetable Dishes. Everything comes from your own supermarket, measured in US cups and cooked on a stovetop, for one or two people. No oven. It is a 527-page PDF. It comes to your email in a minute. Read it on a phone, tablet or computer, or print it. Early bird price: $39 instead of $69. 7-day money-back guarantee. Get the book: https://chiyokocooks.com Never boil your broccoli in water again. In this video I show the Japanese trick I use instead for bright green broccoli with a bite, with supermarket broccoli, one frying pan with a lid and a stovetop. No big pot, and no oven. You will learn how to cut the florets and the stem, how to wash and dry it, which pan to use, how much water it needs, how long to cook it and when to stop. There is also frozen broccoli, two Japanese dressings, and what to do if it went wrong. Chapters 0:00 Why your broccoli turns grey 2:01 8. Cutting the florets and stem 3:12 7. Washing and drying 4:19 6. The pan 5:16 5. The oil 6:06 4. The water 7:03 3. The lid and the clock 8:02 2. When to stop 8:53 1. The one I promised 10:40 Frozen broccoli 11:34 Two ways to finish it 12:46 If your broccoli went wrong 13:54 A question for you I am Chiyoko, 74, from Murakami in Niigata, Japan. I cooked school lunch for 26 years, and now I cook for one. My mother never wrote anything down. I am writing it down. #japanesecooking #broccoli #japaneserecipes