Cup of Yum
1. Gather all the ingredients.
2. Rinse ½ lb broccolini in running water. Cut and discard the ends.
3. Bring a large pot of water to a boil. When boiling, add ⅛ tsp Diamond Crystal kosher salt and put the ends of the broccolini first into the boiling water and then submerge the rest of broccolini. Boil for 2 minutes.
4. Remove the broccolini and soak in iced water to cool.
5. Pick up a few bunches of broccolini and squeeze the water out. Place them in a clean bowl.
6. Add 3 Tbsp toasted white sesame seeds in a large frying pan and toast them until a few sesame seeds start popping, about 1½ minutes. Toss the frying pan while toasting so sesame seeds won’t get burnt.
7. Transfer the toasted sesame seeds into a Japanese-style grooved mortar and grind with a Japanese-style pestle until the texture becomes smooth.
8. Add 1 Tbsp sugar and 1 Tbsp soy sauce to crushed the sesame seeds and mix well.
9. Mix the sesame sauce with the broccolini and serve at room temperature or chilled.

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for 3 weeks.