Rapini with Mustard and Soy Sauce Dressing

Rapini is a symbol of spring in Japan.

Rapini with Mustard and Soy Sauce Dressing
Photographed by Takeshi Noguchi


Recipe by
Eiko Oba

Easy

Vegetables

Quick

35kcal

30minutes

Calorie count is per serving

Ingredients (Serves 2-3)

  • 1 bunch rapini (200 g)
    Note

    Young stems of a vegetable that heralds the coming of spring. Best eaten before it flowers.

  • [A]

    • 1/2-1 tsp Japanese mustard
    • 1 tsp mirin
      Note

      Sake made with alcohol and rice malt, mixed into glutinous rice, then fermented. In Japan, it is used to add luster and to sweeten ingredients.

    • 1 tbsp soy sauce
  • 1/2 tsp salt

Directions

1

Cut the bases off the rapini, then place in water for 10-20 min to crisp. Strain and separate the stems and leaves.

2

Bring 1.6-1.8 L of water to a boil and add 1/2 tsp of salt, then add the stems, then the leaves. Transfer to ice water, then squeeze out excess moisture. Cut into pieces 3-4 cm long and squeeze out excess moisture once again.

3

In a bowl, combine the ingredients for [A] in the order listed and mix together to dissolve. Add the cooked rapini and toss to coat.