Steps

1. In a container, combine Shiro Dashi (White Soy Sauce Base) 2 tbsp, Water 1 tbsp, Vinegar 1/2 tbsp, and Chicken Bouillon Powder 1 tsp.
   🕒 00:33
2. Cut the stem and florets of Broccoli 1 head (350g). Make slits in the stems of the florets and tear them by hand, then separate into small pieces. This is the key! Dividing into small pieces helps the flavor penetrate better, resulting in a more delicious dish.
   🕒 00:45
3. Trim off the leaves and any dirty parts of the broccoli stems, then finely chop them into 5mm to 1cm cubes.
   🕒 01:04
4. Add the broccoli florets and diced stems to a frying pan. Add Olive Oil 1 tbsp and Salt to taste, then heat over medium heat to coat with oil.
   🕒 01:22
5. Once the pan is hot, add Water 3 tbsp, cover with a lid, and steam-fry over low to medium heat for about 5 minutes. If the stems are still tough, add an extra minute of cooking time.
   🕒 01:37
6. Add the steamed broccoli and Bonito Flakes (Katsuobushi) 1 pack to the container with the seasoning mixture from Step 1 and mix well.
   🕒 02:03
7. Let it marinate for 20 to 30 minutes until the flavors have penetrated. Your "Marinated Broccoli" is ready. This is the key! The addition of vinegar makes it suitable for make-ahead meals.
   🕒 02:16
8. [Recipe Variation: Cheesy Broccoli Doria] In a bowl, combine Cooked Rice 1 bowl and about 100-120g of Marinated Broccoli. Mix well and adjust seasoning with Salt if needed.
   🕒 02:39
9. Transfer the mixed rice to an oven-safe dish, sprinkle with Mixed Cheese, and bake in a toaster or grill until browned.
   🕒 02:55
10. [Recipe Variation: Chicken Salad Broccoli] Combine the Marinated Broccoli with shredded Chicken Breast (or store-bought chicken salad or hard-boiled eggs) that has been microwaved. Adjust seasoning with Mayonnaise or Salt if needed.
    🕒 03:28