Mirin is a Japanese sweet rice wine. It can be found in the Asian section of many supermarkets.
1 bunch rapini
1 to 2 T miso, preferably white or light brown
1/4 c mirin; or 1 T sugar dissolved in 1/4 c dry sherry, vermouth, white wine or sake
1 t dark sesame oil
2 t sesame seeds, toasted, if you like
1. Wash and stem rapini. Bring a large pot of (salted) water to the boil. Add rapini by the handfuls until it’s all in and wilted. Gently boil for about 5 minutes, uncovered. Drain in a colander. Rinse with cold water and drain again. Dry rapini with towels or spin it in a lettuce spinner to get rid of excess water.
2. In a serving bowl large enough to hold the rapini, combine the miso, mirin, and sesame oil. It’ll be somewhat pasty. Just before serving, toss the rapini with the pasty mixture. Sprinkle with the sesame seeds.