Peel the broccoli stems and julienne the stems and the carrot. Cut them into the same lengths for presentation.
Blanch the vegetables for 10 seconds in salted boiling water. It's easier if you boil them in a strainer. (If you are boiling the broccoli florets as well, cook after the stems and carrot have cooked.)
Drain well, and put in the bowl from Step 1 while still hot. Taste, and add more shio-konbu if needed.
Story Behind this Recipe
I love broccoli stems.
Be careful not to overcook the vegetables. Feel free to substitute with others.