Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, broccolini & natto with bonito flakes. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

This quick broccolini dish is delicious, good for you, and full of garlicky, lemony flavor. Broccolini is more tender than broccoli and has a milder flavor. I love the mix of textures; the crunchy stems and the softer florets that soak up sauce are a great combination.

Broccolini & Natto with Bonito Flakes is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Broccolini & Natto with Bonito Flakes is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook broccolini & natto with bonito flakes using 4 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Broccolini & Natto with Bonito Flakes:

1. Prepare Broccolini
2. Get packs Natto
3. Get Bonito flakes
4. Take from 2 packs Natto sauce and Japanese mustard (typically included in the natto packaging)

Add the garlic, salt, and red pepper flakes, if using. Place broccolini on a large baking sheet and drizzle with oil. Season with salt, pepper, and a pinch of red pepper flakes and toss to coat. Roast until fork-tender and ends are slightly charred.

Steps to make Broccolini & Natto with Bonito Flakes:

1. Parboil the broccolini in slightly salted water for about 2 minutes. Then soak it in cold water to maintain the bright color.
2. Thoroughly combine the sauce and Japanese mustard with the natto.
3. Cut the broccolini into 1-2cm lengths and tightly wring out any excess moisture.
4. Add the broccolini and the bonito flakes to the natto, mix it up, and it's done.

Combine lemon juice, oil, salt and pepper; drizzle over Broccolini and toss to coat. Broccolini® is a very versatile produce item and can be used in any situation in which cooks might use conventional broccoli. In addition, it can be grilled with olive oil and salt and sprinkled in lemon, and it can be served whole on the plate as an interesting visual accompaniment to a meal. If you made a New Year's resolution to include more greens in your diet, these four winter greens are a good place to start. While they all come bearing firm stalks topped with deep-green leaves and florets, do you really know what sets broccoli, Broccolini, broccoli rabe, and Chinese broccoli apart?

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