Rapini Salad with Japanese Wasabi Dressing

While Izakaya is the moment of indulgence (usually accompanied by panting busting food and generous amount of drinks), there are some menu that could considered to be on a healthier and yet still be flavorful.

​One of such dish is the Japanese style Rapini Salad. Although the traditional version called for flowering mustard leaves, in the USA that could be hard to come by. A good substitute for this is found in a form of Rapini Broccoli, which has more leaves than flower when compare to broccoli.

This refreshing dish offers a lighter alternative to the usually heavy and oily food typically serve in izakaya restaurant. An who said Izakaya food can’t be healthy, may be?

Rapini Salad with Japanese Wasabi Dressing

Ingredients

Total Time : 15 minutes
Course : Appetizer/Drink
Servings: 2

1/2 bunch (or a bowl full) of rapine broccoli
2 teaspoons of dry wakame seaweed
1 cup of cherry tomato

3 tablespoon of soy sauce
2 tablespoon of vinegar
1/2 tablespoon of mirin
1 teaspoon of sesame oil
Wasabi paste to taste

sesame seeds for garnishing

How to make it?

.1. Reconstitute dried wakame seaweed in water for 5 minutes. Squeeze out any excess liquid from the seaweed.

2. Combined soy sauce, vinegar, mirin, and sesame oil together and mix well.

3. Add Wasabi to the dressing and mix well. You may want to taste before adding more wasabi since it can be quite potent.

4. Cut the rapini broccoli into smaller size that is easy to eat. Also cut the cherry tomato length wise in half.

5. In a bowl toss rapini brocoli with half of the dressing, then put the dressed rapini broccoli in a dish. Lay the seaweed on top of the rapini and pour the remaining dressing on top.

6. Garnish with the cherry tomatoes and sesame seeds before serving.

Itadakimtasu!!