Enoki Mushroom & Bok Choy Salad with Ume Wasabi Twist!

By Sudachi · 20 min

Ingredients

Instructions

1. Bring a pot of water with a few pinches of salt to a boil. Trim the base of 1 head of bok choy and cut a cross about 1 cm (½ inch) deep into it. Set a bowl of ice-cold water beside the stove.
2. Lower the heat so the water is just below boiling. Put the bok choy stems in the water for 30 seconds, keeping the leaves out of the water.
3. Submerge the leaves and cook for 15 seconds, then move the bok choy into the ice water.
4. After a few minutes, lift the bok choy out, gently squeeze out the water and drain it in a sieve over a bowl.
5. Wash 100 g of enoki mushrooms, cut off the tough base and separate them.
6. Separate the bok choy leaves by pulling them from the cut at the base, then cut them roughly in half to divide the thick stems from the tender leaves.
7. In a saucepan, combine 4 tbsp liquid dashi stock, ½ tbsp mirin, 1 tsp koikuchi shoyu and ¼ tsp salt. Boil for 1 minute on medium heat, then reduce to a simmer, add the enoki and cook for 2 more minutes.
8. Turn off the heat, add the bok choy and stir.
9. Pour everything into a heatproof bowl and let cool for 2-3 minutes, stirring gently to speed cooling.
10. Break open 2 umeboshi, remove the pits, then mash and chop them into a paste.
11. Add the umeboshi paste, 1 tbsp bonito flakes, 1 tsp wasabi paste and 1 tsp toasted sesame oil to the bowl and mix well.
12. Serve warm, or cool further and refrigerate. Sprinkle with crushed nori and toasted white sesame seeds before serving.

Summarized from Sudachi's video. Watch it for the details.

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