Instead of throwing away the broccoli stalks, I like to peel the thick skin, slice into thinner pieces and simmer until tender in dashi. This is good hot or cold. I first was introduced to this dish at an izakaya (Japanese pub) near Tsukiji market. In the bento pictured above the light green vegetables in the middle and top of the bento is the broccoli stalks.
2 or 3 broccoli stalks
1/2 cup dashi stock
Peel the thick skin of the broccoli stalks. Slice the tender center of the stalks into thin slices.
Simmer until tender in dashi stock. Season with salt to taste.
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