"Like to cook" - the second helping

[Bob Schroeck]

My dinner tonight turned out so good I had to share it: Gyudon and Sesame Bok Choy.

Here's the Gyudon recipe that I use.  A couple notes on it:  I generally skip the fried egg on top.  Don't substitute Splenda or other sweetener for the sugar -- it's there for caramelization.  And ignore the note about substituting beef or chicken stock.  Go dashi or go home.

I can't give you a link to the bok choy recipe as it comes out of a cookbook we've had for about fifteen years.  However, it's so simple i can put it here from memory:

Three baby bok choy per every two people you're serving
sesame oil
salt and pepper

Cut the bok choy in half lengthwise.

Steam for four minutes or until tender.

Drizzle the cut sides of the bok choy with the sesame oil, and then sprinkle with the salt and pepper.

Heat a good, heavy frying pan over medium-high heat and then hit it with cooking spray; alternately, heat up a tablespoon or so of oil in it.

Put the bok choy cut side down and cook until lightly brown.  Turn over and cook for another minute or so, until the back side is just browning.  Take out and plate.  If you want, garnish with toasted sesame seeds.

Notes:  Don't crowd the bok choy during the frying stage.  Give them room in the pan; if you have to do it in shifts, that's fine.

And this is how it all came out, along with a beer from a local craft brewery:

   

Yeah, I like my pickled ginger.  Peggy has accused me of using gyudon as a reason to eat it.