There’s a restaurant in Tokyo (is it still there? anyone? nope, it isn’t. I Googled it. ) called Fujimamas that is amazing. Was amazing. That’s all. It served Asian Fusion food with a Japanese emphasis (duh) and was one of my favorite places to go growing up. One of my favorite dishes was grilled shark with baby bok choy and avocado and WHOA was it good. I’m not actually sure I ever ordered anything else there, come to think of it!
Fujimamas is one of my first memories of eating bok choy, and it was a great decision each time I ordered the dish. I got some baby bok choy from the farmers market a few weeks ago, and while I didn’t try to recreate the dish, I did try to recreate the flavors of the sauce with the veggie – this is spicy, easy, and super healthy!
Braised Bok Choy
This is a very simple method and the bok choy can be substituted for cabbage or any hearty dark green – I make this all the time to accompany simple fish and rice dinners.
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon sesame seeds
- 1 sprinkle dashi flakes OR 2 dashes fish sauce (easier to find, try not to freak out)
- 1 small chopped hot pepper (omit if you’re a wuss)
- 2 cloves minced garlic