Handful broccoli (50 g in photo)
1 shiokoji tamago hard-boiled egg marinated in salted rice malt
1 tsp olive oil
1 tsp gochujang
Pinch salt (for blanching vegetables; not in photo)
Cut cauliflower and broccoli (including stems) into bite-size pieces.
Bring water to boil, add salt, and blanch cauliflower, starting with stem parts.
Meanwhile, mash shiokoji tamago, add olive oil and gochujang, and mix well.
Add cauliflower and broccoli, and mix well.
- The shiokoji tamago above has been marinated in salted rice malt for seven days. On Day 8, it should be creamier, and less olive oil is needed.
- Gochujang comes in different levels of spiciness. Adjust the amount accordingly.
- Vegetables can be steamed, microwaved or grilled.