Vegan🌱Japanese Side Dish: Marinated Rapini
【Vegan🌱Japanese Side Dish: Marinated Rapini】
This has been one of my go-to side dishes when feeling like Japanese food.
Rapini, green leafy vegetable, is used in this recipe, but you can replace with other green leafy vegetables, such as spinach, mustard spinach and even kale. Actually rapini is not a common vegetable in Japan, but I find it simmilar to mustard spinach called Komatsuna that is produced in Japan. This is the reason why I use rapini when I make marinated veggies here in where I live now (Canada).
In this recipe, I make kombu stock from scratch without using ready-to-use stock. Since some of you may not know how to make kombu stock, I'm going to share the recipe because this can be really tricky!
First, soak your kombu sheets in water overnight, like the photo.
Turn heat to midium to high.
When you see bubbles in the water, turn off the heat.
You don't want to overcook kombu sheets because if you do so, it releases slimy substances that give it unpleasant flavor.
After taking the kombu sheets out of water, then the water is now the stock!
Put all sauce ingredients and shiitake stems in the kombu stock, and bring it to a boil. Set aside to cool it down.
Cut rapini in 1 inch long.
Boil rapini stems first, then turn off the heat. Add rapini leaves.
Marinate boiled rapini and julienned shiitake stems in the sauce, and sprinkle ground sesame seeds if you like :)
This is a recipe that goes well with any Japanese main dishes and is great for taking a bit rest from the main dish which has usually well seasoned. We call it "Hashi Yasume".
I hope you like this side dish as much as I do!
Vegan Japanese Side Dish: Marinated Rapini
INGREDIENTS (2 Servings)
2 bunches rapini, cut in 1 inch
3 shiitake stems
Himalayan pink salt
1/4 cup kombu stock
1 tablespoon sake
1 tablespoon mirin
1 tablespoon maple syrup
2 tablespoons soy sauce
1 tablespoon or more sesame seeds, ground
2 bunches rapini, cut in 1 inch
3 shiitake stems
Himalayan pink salt
1/4 cup kombu stock
1 tablespoon sake
1 tablespoon mirin
1 tablespoon maple syrup
2 tablespoons soy sauce
1 tablespoon or more sesame seeds, ground
INSTRUCTIONS
- Boil rapini in a pot with salt.
- Drain water, then set aside.
- In a small pot, put shiitake stems, kombu stock, sake, mirin, maple syrup and soy sauce.
- Simmer fro 5 minutes.
- Take shiitake stems out to julienne.
- Marinate boiled rapini and shiitake stems in the sauce.
- Plate.
- Sprinkle sesame seeds if desired.
- Enjoy!
NOTES
◎Soak kombu sheets overnight.
If any questions, please contact me anytime!
Thank you,
-piggyinkitchen-
