This is traditional Japanese quick side dish, though I usually make in large quantities and eat as mains. You can use most leafy green vegetables (I’ve try baby bok choy like this, spinach, and napa cabbage). Additional ingredients could be anything, really. Here I used enoki mushroom just because I found it in the fridge, but most commonly used one is Abura-age, fried thin tofu. Rinse with hot water to remove excess oil and slice.
Baby bok choy -about 1 lb
Vegetable oil – 1 tbsp
Enoki mushroom – one package
Dashi (Japanese traditional bonito stock – see below) – 1.5 cup
Soy sauce – 4 tsp
Mirin (Japanese sweet sake, found in most well stocked grocery store, even at Walmart!) – 2 tsp
- Chop bok choy so that leafy area and thick meaty stem are apart. Since the dirt tends to accumulate in between stems (see photo), wash each stem with finger to make sure all the dirt are removed.
- Cut off the end of enoki. Cut in half and divide the bottom part in bite size.
- Heat oil in a deep skillet. Stir fry the stems of baby bok choy. Once the stem looks somewhat translucent and cooked, add leaves, cook until the leaves are wilted.
- Add dashi, soy sauce, and mirin. Add enoki. Bring to a boil.
- Lower the heat, and simmer for 3-5 minutes. Serve and enjoy! This is very mild flavored. If you prefer, you may add extra soy sauce, mirin or even a bit of salt and sugar.
Note about dashi. I’m a pescatarian, so I don’t mind using fish based bonito dashi. I don’t even mind if the dashi is MSG loaded cheap one. I’m a pescatarian solely because I feel sick when I eat meat. Real bonito dashi is too expensive for everyday meal, at least for me. But if you are a vegetarian, you may use instead Kombu dashi or dried shiitake dashi instead. I think soaked dried shiitake sliced into strip will be a great ingredient for this dish and use the water for soaking as dashi.
I ate with soft tofu with ground fresh ginger plus a little bit of soy sauce (called “hiya-yakko” in Japanese) and Haiga-Mai (rice retaining its germ). Yum!