Crispy Roasted Broccoli With Umami Sauce

Name: Crispy Roasted Broccoli With Umami Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 large broccoli head or 2 small ones, sliced into bite size pieces; 1 ½ tablespoon olive oil; Salt and pepper, to taste; ¼ cup Kewpie mayonnaise or regular mayonnaise; 1 tablespoon soy sauce; 1 teaspoon rice vinegar; ⅛ teaspoon msg (ajinomoto); 1 small garlic clove, minced

Roasted broccoli is one of those side dishes I love to make on a regular basis. It’s easy to make, always tastes so good, and is also good for me. Crispy and lightly charred florets can be enjoyed with just a pinch of salt, but I personally love to dress them in a creamy umami sauce. This method gives them an extra flavor punch.

Since moving back to Tokyo I have noticed that many izakayas (Japanese pub) are putting broccoli dishes on their menu. This is fairly recent since broccoli was always used more like a garnish or a topping than an actual vegetable. My mother, who lives in the countryside in Fukuoka, used to have a hard time finding fresh broccoli. And not only was it harder to find than say, carrots, it was also quite expensive to purchase.

But something changed in the past year. Because nowadays she has no trouble finding broccoli, and at a reasonable price too. It might have something to do with the agriculture ministry’s decision to add broccoli as a “designated vegetable” to be consumed in large quantities. Starting next year, broccoli will be considered an important and “essential vegetable” in Japanese diet. And because of its new title, broccoli farmers will be able to receive subsidies from the government to keep up with the production, while the price of broccoli becomes more and more affordable.

This makes me happy since broccoli is one of my favorite vegetables and one I always order if it’s on a menu! The way I have seen it served here is deep fried and tossed in a creamy and savory sauce. And while I do love the crispiness that deep frying gives the florets, I feel like the same texture can be achieved in the oven. This way it’s healthier and the florets are lighter and less oily. My recipe is a take on what I have seen and tasted across izakayas in Tokyo these past 8 months. The dish is very simple – crispy and brown broccoli florets dressed with a savory, creamy, and umami sauce. It can be served as a side and also makes an excellent snack.

Ingredients Needed
How To Make It
Expert Cooking Tip
Storage And Reheating
Frequently Asked Questions
What To Serve With Roasted Broccoli

Ingredients Needed

Broccoli: I use a large head of broccoli because people go crazy for this dish as soon as it hits the table. Plus, broccoli florets shrink quite a bit when roasted and end up about a third smaller than their original size.
Olive oil: A little olive oil is needed to help brown the florets and give them a crispy exterior.
Kewpie mayonnaise: Kewpie mayonnaise has and eggier and fruitier taste than regular mayonnaise. If you cannot find it, try my homemade Kewpie mayo recipe, or use regular mayonnaise.
Soy sauce: Regular soy sauce adds earthiness, saltiness, and a little umami to the dipping sauce.
Rice vinegar: Using plain rice vinegar brightens up the overall flavor of the dipping sauce. It also helps balance the saltiness of the soy sauce with the fruitiness of the mayonnaise.
Msg: Msg is one of those ingredients chefs love using because it magically enhances the natural flavors of a dish. A sprinkle is all that’s needed to make every bite more intense.
Garlic clove: Minced garlic is added to the dipping sauce for a little heat and bitterness.

How To Make It

Scroll all the way down to the recipe card to get the full recipe.

Start by preheating the oven to 400ºF.
Chop and add the broccoli to a baking tray covered with parchment paper. Toss it with a bit of olive oil, salt, and pepper.
Roast the broccoli in the oven until it’s a little brown and crispy on the outside.
Make the dipping sauce by mixing the ingredients and serve on the side with the roasted broccoli.

Expert Cooking Tip

Cut the broccoli florets evenly and not too small: This is a simple tip but one that makes a big difference when the roasting process is done. By cutting the florets evenly you are ensuring that every pieces will take the same amount of time to roast and char.

As for cutting them not too small, keep in mind that the florets will shrink by about a third of their size. If they are cut too small the end result will be tiny florets that will fall apart when scooped up from the tray. Therefore, it’s better to cut them slightly bigger than a regular bite size.

Storage And Reheating

To store: To store roasted broccoli, transfer them to an airtight storage container and refrigerate for up to 3 days.

To reheat: There are a few easy ways to reheat roasted broccoli. The fastest is to microwave them in a microwave safe container for 1-2 minutes on high. The second is to place them in a skillet and pan fry on medium heat until they are hot. The third is to reheat them in the oven at 180ºF until they are hot (about 10 minutes). Personally, I like the skillet and the oven methods because the heat helps to remove some of the moisture and bring back a little crispiness.

About freezing: I do not recommend freezing roasted broccoli as the texture will get mushy and unpleasant to eat.

Frequently Asked Questions

Can I use cauliflower instead of broccoli?

Yes you can. In fact, you can use any roasted vegetable you like for this recipe! The umami sauce pairs beautifully with roasted cauliflower, carrots, bell pepper, kabocha squash, cabbage, etc… The options are endless!

I don’t like raw garlic. Can I make the dressing without it?

Absolutely! Keep in mind that the garlic makes the dipping sauce a little pungent and spicy. So, either omit it and keep the dipping sauce as is, or grate a little fresh ginger to get a similar effect.

What To Serve With Roasted Broccoli

As mentioned in the introduction, this roasted broccoli makes an excellent side and can also be served as a snack. It’s fairly light and the flavors are bright and savory and easy to pair with other dishes. Because the umami sauce has a distinct Japanese taste, I like to serve it with other Asian influenced dishes such as:

Other broccoli recipes you might like to try: Roasted broccoli with miso sauce, broccoli tots, Asian broccoli salad, cream of broccoli, easy chicken and broccoli stir fry, air fryer broccoli with spicy sauce, warm broccoli and chickpea salad, broccoli salad with honey mustard dressing, parmesan and broccoli quiche.

Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!