Baby bok choi with warm miso and ginger dressing
Baby bok choi with warm miso and ginger dressingPrint recipe
For the Panko and sesame crumb
- 300g grapeseed oil
- 15g Panko breadcrumbs
- 15g sesame seeds
- 1 tsp red miso powder
For the miso and ginger dressing
- 60g light miso paste
- 20g soy sauce
- 20g lime juice
- 20g fresh ginger, peeled and minced
- 20g extra virgin olive oil
To cook the bok choi and finish
- 20g fine salt
- 6 heads baby bok choi, halved
To make the crumb, preheat the oven to 180C/356F. Heat the grapeseed oil to 200C/392F 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, sesame seeds and miso powder in a bowl.
For the miso & ginger dressing, add 40g water to a bowl and add all the dressing ingredients, whisking well to combine. Set aside.
To cook the bok choi, bring 2 litres 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 the BBQ and grill the bok choi until noticeably charred. Remove and lightly dress with the miso dressing. Top with the Panko and sesame crumb.