Panko oven roasted broccoli

In the coming weeks, you are going to be bombarded by a slew of panko-related recipes.

What is panko you ask?

Panko (パ ン粉) is simply Japanese bread crumbs. What makes it different? It has a crisper and airier texture than its western counterparts (panko is made without crusts).

The ingredient has become so common in the Western world that they actually carry this at BJ’s! I believe they also carry it at Costco too.

But before we talk about panko and broccoli…

Most people who have known me since I started working think I deprive myself of vacations and traveling. While my traveling has been somewhat stagnant in the past two years, it’s ironic because people who have known me since college and haven’t really kept in touch with me always ask where I am. Well, I’m still stuck in NJ and will probably be stuck for a good amount of time. I’m saving up for an epic trip, one where I can take months off (clearly that won’t happen until I transition into another job).

Anyway, the point is, all of these questions made me reminisce, particularly back to my study abroad time in Australia, which I look back as one of the best experiences in my life. With the weather getting warmer and Memorial day soon approaching, it’s time to hit the beach soon. So as I sat in my local Starbucks studying yesterday morning, I ended up flipping through some of the awesome photos that Angela took with her old-school SLR camera.

So what does this have to do with panko or broccoli? Well, I thought about all of those trans-alpine rides we took while we were traveling in New Zealand. The landscape was filled with vast rolling hills of broccoli heads! And then I realized- AH! There’s a bag of broccoli sitting in my fridge that I totally forgot about. I think I bought it a couple of weeks ago.

I couldn’t find a densely populated photo of the broccoli-like trees, but this one will do.

No fear! The broccoli was still there, alive and well. I can’t believe it kept so well for so long. The issue then became, well, what do I do with this thing?

I first learned about panko during this cooking class where we also learned how to make salmon baked in parchment paper.  While I do eat alot of broccoli, most of it is consumed in either “chicken & broccoli” dishes made my mother or within some sort of pasta dish. I’ve never been one to steam vegetables either. Since my mother is not home nor did I want to eat pasta, I decided to bust out the recipe from the class.

What I love about this recipe is that the broccoli is the star ingredient of the dish, and it makes for a very healthy and delicious snack if you’re in the mood for something savory. If you’re making a small amount, it takes literally 15 minutes to make and everything is just so fresh.

The key is to not overcook the broccoli. The broccoli is cooked twice- once in boiling water and then quickly in the oven to allow the panko and cheese to brown up. When submerging the broccoli in boiling water, be mindful of cooking it “al dente.” That is, the broccoli should still have a slight crunch when you bite into it.

The flavors of this dish can be summed up in one word- savory. I’ve heard tons of people who have been able to woo their picky kids over with this dish. The crispy panko contrasts the soft broccoli heads while the stem provides a refreshing crunch. The parmesan just sets it over the top. The result is a salty-savory dish that can make a lasting impression as a side dish or even on its own.

It sorta looks like a CHIA pet!

Panko oven roasted broccoli

Ingredients

• 2 heads of broccoli, rinsed and trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup panko bread crumbs
• 1/4 cup finely grated Parmesan

In a pot, boil water and lightly salt the oil. When the water starts bubbling, add the broccoli. The broccoli should be bite sized and can be big or small depending on how you like it. However, I like them cut up smaller because they crispen more easily in the oven. Cook for 2-3 minutes or until the broccoli is a vibrant green. Then drain in a colander and run it through cold water.

Prepare the panko mix (this can be done while you are boiling the water). Mix all of the remaining ingredients together. Then, lay the cooked broccoli on a baking sheet. Generously sprinkle the mixture onto the broccoli. Bake in oven at 350 degrees F for 10 minutes or until the panko turns golden brown.

You should also check out:

• Baked eggs with coarse dijon
• Poached egg with Sriracha mayo
• Sweet red bean ebelskivers
• Pickled mustard greens (芥菜) in fried rice
• Cheddar and onion smashed burgers