Baby bok choi with warm miso and ginger dressing
Baby bok choi with warm miso and ginger dressing
Everdure
6
15 minutes
Char grilled baby bok choi with warm miso and ginger dressing, finished with toasted sesame and panko crumb. Light, savory flavor with gentle char.
Ingredients
For the Panko and sesame crumb
- 300g (10.58 oz) grapeseed oil
- 15g (0.53 oz) Panko breadcrumbs
- 15g (0.53 oz) sesame seeds
- 1 tsp red miso powder
For the miso and ginger dressing
- 60g (2.12 oz) light miso paste
- 20g (0.71 oz) soy sauce
- 20g (0.71 oz) lime juice
- 20g (0.71 oz) fresh ginger, peeled and minced
- 20g (0.71 oz) extra virgin olive oil
To cook the bok choi and finish
- 20g (0.71 oz) fine salt
- 6 heads baby bok choi, halved
Directions
To make the crumb, preheat the oven to 180°C (356°F). Heat the grapeseed oil to 200°C (392°F) in a pan and fry the Panko crumbs until golden. Remove and drain on paper towels to remove excess oil. In the meantime, spread the sesame seeds out on a tray and toast in the oven until golden brown. Combine the Panko crumbs, sesame seeds and miso powder in a bowl.
For the miso & ginger dressing, add 40g (1.41 oz) water to a bowl and add all the dressing ingredients, whisking well to combine. Set aside.
To cook the bok choi, bring 2 litres (0.53 gal) of salted water to the boil and blanch the bok choi for 1-2 minutes or until tender. Remove and plunge into ice water. Drain and set aside.
Preheat your Gas or Charcoal Grill and grill the bok choi until noticeably charred. Remove and lightly dress with the miso dressing. Top with the Panko and sesame crumb.
