Rapini with Mustard and Soy Sauce Dressing
Rapini is a symbol of spring in Japan.
Photographed by Takeshi Noguchi
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.
- 1/2-1 tsp Japanese mustard
- 1 tsp mirinNote
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
Cut the bases off the rapini, then place in water for 10-20 min to crisp. Strain and separate the stems and leaves.
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.
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.