Charred Bok Choy with Mushrooms
September October 2016
Darren MacLean, chef/owner Shokunin
If you want to add some ethnic flair to your
grilled repertoire, give this tasty and traditional
grilled Japanese sunomono a try.
8 heads of baby bok choy, split in half and
clarified butter or canola oil and salt
2 c. morel or chanterelle mushrooms,
3 knobs of cold butter
3 T. good quality Junmai sake
4 egg yolks
1 T. white miso paste
2 T. sugar
1 T. yuzu juice, or the juice of 1 lemon
1/4 c. rice wine vinegar
Pickled onions: put 1 c. julienned red onion in a
bowl with 1/2 c. rice wine vinegar, 1/4 c. water,
1/2 c. sugar and a pinch chile flakes. Stir to dissolve
sugar and reserve.
bitter green herbs, like kinome, arugula or
1/4 t. Sichuan peppercorns, ground (garnish)
Preheat your grill to high and make sure the bok choy
and mushrooms are clean. To prepare the kimizu,
bring some water to a boil in a double boiler or a
pot half full with a steel bowl on top. Reduce to a
simmer and add the egg yolks, miso, sugar, yuzu or
lemon juice and vinegar to the top or bowl and whisk
vigorously until thickened. Set aside and cool. This
Japanese hollandaise will keep in the fridge for up to
two weeks, so make in advance if you want.
Brush the bok choy with butter or canola oil, season
with salt and grill on high heat until the leaves are
charred and the bases havesoftened a bit. Reserve
in a 200°F. oven until ready to use. To prepare the
mushrooms, heat 2 knobs of butter over medium
heat in a saucepan; when melted and hot, add the
mushrooms and turn the heat to high. Sauté until
mushrooms have softened, then deglaze with the
sake. Add the last knob of butter and stir vigorously
to emulsify the butter and coat the mushrooms.
To assemble: Place the bok choy on plates and
top with the mushrooms. Drizzle generously with the
kimizu, garnish with pickled onions and bitter greens,
then sprinkle sparingly with the ground eppercorns.
Serves 6 - 8 as a side dish.