Bok Choy Bites

Many of the cookbooks I have are presents from D, to inspire me as well as to subtly hint at what he'd like to eat:) One such book is The Traditions, Techniques, Ingredients and Recipes of Japanese Cooking by Emi Kazuko (recipes by Yasuko Fukuoka). I have a few popular favorites from this book that I make often like Teriyaki Chicken, Fried Aubergine in Miso Sauce, Cucumber Broccoli Miso Pickle.

Whenever D is in the mood for sushi, he likes these bok choy bites as well, so I just make them on request. It is an acquired taste for me and am not terribly fond of it. But it is growing on me.

Ingredients

1 bunch Shanghai bok choy (not baby bok choy), stalks cut off, whole leaves washed - about 8 large leaves

flavoring for bok choy bites:
1 Tbsp low sodium/light soy sauce
1 Tbsp sake (optional)
1 tsp sushi vinegar
1 tsp sherry or cider vinegar
1 tsp mirin
½ tsp cayenne pepper powder or red pepper flakes

Preparation

1. Bok choy bites:bring a big pot of water to boil, add the whole bok choy leaves (don't tear them or chop them); cover and cook till leaves are soft and change color and are cooked; drain, run under cold water, drain well
2. combine the flavoring for bok choy bites, stir well, keep handy
3. in a shallow dish, layer one cooked bok choy leaf at the bottom, add some flavoring sauce, another leaf, more flavoring sauce and so on till all the leaves are stacked on top of each other and drenched in the flavoring sauce; set aside for 10 minutes or so till chicken is done
4. then, carefully gather the layered leaves, squeeze out excess liquid, and roll them into longish "logs"
5. trim ends if they are uneven, and cut into 2" pieces, top with toasted sesame seeds