Traditional Japanese Goma-Ae with Broccoli Rabe

Inspired by a similar dish at Karasu in Brooklyn. You could also put the sauce on spinach (which is traditional) or any other dark green, corn, endive, fried or grilled eggplant, tofu, roasted carrots or squash, or broiled cabbage. The dish will keep for up to 4 days in the fridge

1 bunch broccoli rabe

3 tablespoons sesame seeds

2 tablespoons soy sauce

1 ½ tablespoons mirin

1 teaspoon sugar

Directions at food52.com

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