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February 23, 2011: Japanese Broccoli-Raab

February 23, 2011

Last weekend I made dinner for Teja, the girls, a friend of Katie’s and her parents. I made:

  • Breast of Chicken cooked in Lime-Butter; topped with a Spicy-Mayonnaise
  • Broccoli-Raab and Pasta (see: November 04, 2010 article)
  • Butternut Squash Glazed with Butter and Brown Sugar

The whole dinner went off well, but especially the Broccoli-Raab. I always think of Broccoli-Raab (otherwise know as “Rapini” a close relative of the turnip) as an Italian vegetable, but the truth is that it is known not only through the Mediterranean but also in the East. After a little research, I found that the Japanese sometimes use it as well. Here is my recipe for Broccoli-Raab, Japanese style.

Japanese Broccoli-Raab

  • 1 Head Broccoli-Raab (Rapini) washed, remove last part of stem and chop coarsely
  • 1 Hot Red Pepper, seeds removed and sliced thin
  • 1 Package (10oz.) Wheat Asian Noodles
  • 1/4C. White Sesame Seeds
  • 2Tblsp. Each Shoyu (soy sauce) and Mirin

Toast sesame seed in a non-stick pan over medium heat, turning often until they turn a caramel color. Grind sesame in a mortar with a pestle until fine (OR you can grind them in a coffee grinder…just be sure to clean it well, before and after!) Add shoyu and mirin. This is your topping sauce. Boil broccoli-raab in H2O that has been lightly salted and 1 teaspoon of oil for about 2 minutes. SAVE H2O, but remove broccoli-raab and immediately rinse in cold H2O. In a large saucepan, add a couple of teaspoons of vegetable oil and saute the peppers for a minute and add the broccoli-raab and saute for a few more minutes, stirring as it cooks. With the pot of H2O back on heat, cook noodles for less than five minutes. Strain, run a little bit of cool H2O over noodles, strain again. Add broccoli-raab/peppers to noodles, top with sauce. Enjoy!

Teja tells me that Japanese sauces are usually not as thick as this, but he thought the dish to very delicious. I found the nutty sesame flavor, the ever-so-slightly bitter broccoli-raab, and the little heat of the peppers to be a fine combination. A very healthy dish that’s a little on the exotic side.

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One comment

  1. Great recipe, can’t wait to try it.



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