This easy Japanese broccoli salad is light, flavorful, and comes together in no time. Steamed broccoli meets a nutty sesame dressing that’s savory, tangy, and totally wholesome. A perfect side dish—or a full meal with just a few add-ins!
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Broccoli is such a star—nutty, vibrant, and always up for soaking in big flavors. This simple Japanese-inspired recipe shows off just how well it pairs with toasted sesame oil. The flavor combo is deeper and more delicious than you'd expect from just a few ingredients.
Why You’ll Love This JAPANESE Broccoli Salad
Okay, this is just broccoli… but also not just broccoli. It’s lightly steamed so it stays bright and crisp, then soaked in the most delicious, nutty, salty umami-rich sesame dressing.
Think summer lunch vibes. You can serve it chilled, at room temp, with some steamy rice, maybe a little kimchi on the side if you’re feeling fancy.
It’s simple, healthy, and way more exciting than your average green side dish.
What Goes Into the Japanese Sesame Dressing
Let’s talk about this dressing, because it’s the thing that makes everything pop.
You’ll start with toasted sesame oil—make sure it’s the toasted kind, it smells amazing and brings all the nutty vibes.
Then in goes a little rice vinegar for that gentle tang, soy sauce (or tamari if you’re keeping it gluten-free), and a tiny pinch of sugar or mirin if you like a whisper of sweetness.
It’s ridiculously easy, and it clings to broccoli like they’ve been buddies forever.
🍽 Recipe
Easy Japanese Broccoli Salad With Gomasio
Ingredients
- 2 heads of broccoli about 1 kg
Japanese Sesame Dressing
- 2 tablespoons toasted sesame oil
- 3 tablespoons plain (untoasted) sesame oil (or any neutral oil)
- 1-2 tablespoons rice vinegar (or lemon juice)
- 1-2 teaspoons soy sauce (or tamari for gluten-free)
- A pinch of sugar or mirin (optional)
Additionally
- 100 g gomasio (store-bought or home-made)
Instructions
- Wash the broccoli and cut it into florets.
- Steam or cook the broccoli until just tender, then drain well. Don’t overcook—you want it soft but still a little crisp.
- Mix all the ingredients for the Japanese sesame dressing in a small bowl.
- Divide the broccoli between 4 plates or bowls. Drizzle generously with the sesame dressing and finish with a sprinkle of gomasio.
Add-Ins to Make It a Full-On Lunch
If I’m turning this from a side dish into an actual meal (aka I’m hungry-hungry), here’s how I level it up:
- A pack of fresh mushrooms (champignons!) – chopped (no need for sautéeing).
- A block of tofu – cubed and crisped up in a pan or air fryer. Or go lazy-delicious with a pack of Japanese-style tofu (the one from Taifun is so good and doesn’t even need cooking).
- A handful of pumpkin seeds – for crunch, nuttiness, and that "I totally meant to make this fancy" vibe.
Everything just kind of… works together. Broccoli, sesame, tofu, mushrooms, crunchy seeds? Lunch perfection.
I’m always curious. How did it go? Tried this Japanese broccoli salad? I wanna hear all about it. How did you serve it? Any fun twists? Any flops? Drop the details below because we all love a good kitchen win or a lesson learned.
Wishing you planty of delicious Japanese delights,
Ramona
♥
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