Happy Donabe Life

Rapini in Sesame Karashi Sauce

Rapini (broccoli rabe) has a nice light bitter flavor and makes a good combination with the hot kick of karashi (Japanese mustard). I also add some sesame paste and it tastes really wonderful. This can be served either cold or cool and makes a nice appetizer or a side dish. The sauce is quite versatile, so you can enjoy it with different kinds of vegetables such as broccoli, cauliflower, green beans, etc.

Vegan option

This is a vegan dish


2 - 3


(For the sauce)


  • 10 oz (300 g) rapini (broccoli rabe)
1/2 medium carrot, cut into thin sticks


  1. To make the sauce, whisk together the karashi, sesame paste, honey, vinegar, soy sauce, and sesame seeds. Gradually add the extra virgin olive oil as you continue to whisk.

  2. Bring water to a boil in a medium sauce pan. Blanch the carrot for 45 – 60 seconds and transfer to a colander to cool down.

  3. In the same boiling water, blanch the rapini for 45 – 60 seconds and transfer to a bowl of ice water. Drain and gently squeeze out excess moisture. Wrap with paper towel to absorb more moisture. Cut into 1 1/4” (3 cm) long.
Add the carrot and rapini to the sauce in a bowl and toss well.

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