2 teaspoons raw sesame seeds, for garnish
2 bunches broccoli, cut into bite-size florets
1 tablespoon pure-pressed sesame oil
1 tablespoon rice wine vinegar
2 teaspoons low-sodium tamari soy sauce
freshly ground black pepper, to taste
Put sesame seeds in an ungreased skillet over medium-high heat. Stir seeds or shake pan almost constantly until seeds are evenly browned and toasted and begin to pop. Once you start to smell them take them off the heat. Remove from pan immediately and set aside.
In a large saucepan, bring 2 cups water to a boil. Add broccoli florets and cook until barely tender, about 5 to 7 minutes. Drain and set aside.
In a small bowl, using a fork, mix sesame oil, rice wine vinegar, soy sauce and black pepper. Toss gently with steamed broccoli. Taste, and adjust seasonings. Sprinkle with sesame seeds before serving.