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Bok choy with sesame and umeboshi sauce

1 bunch bok choy
2 cups water
1 umeboshi plum
2 teaspoons kuzu
1/4 teaspoon grated ginger
1 tablespoon sesame seeds

Cut the leaves of the bok choy into large pieces (removing the spines). Boil the bok choy in the water for 2-3 minutes and then remove into a bowl.
Purée the umeboshi plum and kuzu in a suribachi with a little of the vegetable cooking water. Grate the ginger and add it to this mixture. Add the rest of the cooking water to the suribachi and mix. Pour the sauce over the bok choy.
Wash the sesame seeds and roast until golden. Chop the roasted seeds on a chopping board and sprinkle over the bok choy and sauce.