Steps

1. Cut 2 heads of broccoli into florets and soak them in water for a while.
   🕒 01:38
2. Trim the tough outer layer from the hard part of the broccoli stems.
   🕒 02:10
3. Cut the tender parts into bite-sized, irregular pieces.
   🕒 03:43
4. Thinly slice 1/2 onion, removing the core.
   🕒 05:02
5. Thinly slice 1 clove of garlic.
   🕒 05:33
6. Shred 120g of imitation crab sticks by hand.
   🕒 05:47
7. Drain the broccoli and quickly blanch it in boiling water for about 30 seconds, then drain in a colander. (Key Tip!) Briefly blanching the broccoli reduces its raw smell and ensures a crispy texture as it continues to cook from residual heat.
   🕒 06:30
8. Sprinkle a pinch of salt (2 pinches) while the broccoli is still hot. (Key Tip!) Sprinkling salt while hot helps the flavor penetrate better.
   🕒 07:21
9. Heat 1 tbsp of vegetable oil in a frying pan over medium heat, and sauté the sliced garlic and onion until softened. (Key Tip!) Sauté until the garlic is fragrant and the onion is softened (approx. 2 minutes).
   🕒 07:41
10. Add 150cc of water from [A], 1 tbsp of cooking sake (rice wine), 1 tbsp of mirin (sweet rice wine), 1 crushed consommé cube (1 pc / 5g), and the shredded imitation crab sticks. Stir and cook until the consommé is dissolved. (Key Tip!) Scrape up any browned bits of onion stuck to the sides of the pan; they are also flavorful. Crushing the consommé cube is key to the taste.
    🕒 07:59
11. Once the consommé has dissolved, add the blanched broccoli and 4 tbsp of mayonnaise. Stir-fry briefly over medium heat. (Key Tip!) The tanginess and creaminess of the mayonnaise, combined with the umami of the crab sticks and dissolved consommé, create a sauce that coats the broccoli beautifully.
    🕒 09:02
12. Finally, add 1/2 tsp of soy sauce and toss to coat everything. (Key Tip!) Adding soy sauce sparingly as a hidden flavor enhances and sharpens the overall taste.
    🕒 10:06
13. Transfer to a serving dish and sprinkle with a pinch of black pepper and a sprinkle of white sesame seeds, if desired. Enjoy!
    🕒 11:03