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1
Using a hand blender fitted with the whisk attachment, whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar, ginger, and 2 Tbsp. lemon juice in a small bowl until smooth.
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2
Whisk egg yolk and remaining 2 tablespoons lemon juice in a medium bowl to combine. Stream in 1/2 cup vegetable oil, whisking constantly until mayonnaise is emulsified and thick. Still whisking constantly, gradually add soy sauce mixture, then remaining 1/4 cup oil. Season with salt and pepper. Set aside until the salad is assembled, and you'll definitely have extra dressing for other salads.
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3
Set the oven to 400u00b0F. Chop the stem off the broccoli but don't get rid of it! Set it aside for just a bit. Chop up the broccoli florets into bite-size pieces. Use a hand blender to chop 3 to 4 of florets until they reach a crumb-like consistency. Set this mixture aside, reserving their little stems to use later, and spread out on a parchment paper-covered baking sheet. Toss with olive oil and roast for 15 minutes.
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4
While the florets are roasting, shave with a peeler the fat broccoli stems and as much of the smaller stems as you can. When finished roasting, remove the florets from the oven.
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5
In a large, low bowl, make a bed of shaved broccoli stems and toss with the roasted florets. Drizzle as much or as little dressing on top as you'd like, and top with crumbled florets, a smattering of sesame seeds and chopped salted peanuts.
