Miso-glazed Joi Choi

Big heads of Joi Choi in the share this week, that means cooking with fish sauce! This is a dish I closed my eyes and envisioned, trying to remember ways I’ve had it served at the restaurants of yesteryear. After a little bit of searching I was able to piece together an easy miso-glazing recipe that was very easy to prep, smelled amazing while cooking and had awesome results.

A few notes:
A lot of recipes I looked at called for dashi instead of fish stock, and chicken feet stock instead of chicken stock. These both would be great and you should totally use them if you have them. For this particular dish I used a salmon stock from a salmon back I reduced last spring. This stock smelled up the kitchen while I was reducing it, but it froze well and added a lot of savory flavor to the Joi Choi. Chicken feet stock is really good for you, and fun to make, so if you ever have someone offer you a bag of roasters feet take them up on it.

Ingredients:

2 tbsp white or yellow miso paste
1/2 cup fish or chicken stock
1 to 2 tsp fish sauce
2 tbsp coconut oil
1 -inch knob of ginger (peeled and chopped into matchsticks)
1 bunch joi choi (rinsed and set somewhere to drain )
1 to 2 tbsp  toasted sesame seeds

Preheat the oven or toaster oven to 275.  In a small oven-safe pan (a 4-6 inch cast iron works great) sprinkle in the sesame seeds and place in oven. Give the pan a shake every so often, seeds are done in about 15 minutes or when fragrant.  Begin prep on stock and joi choi while these are toasting.

Warm your stock of choice in a small saucepan, and add in miso paste, and stir until clumps of miso have been thoroughly combined with the stock, there will be a little bit of sediment depending on what kind of miso you use but that’s OK  Stir in one to two teaspoons fish sauce and set the mixture aside.

Chop the joi choi into two pieces width wise, or into long pieces that will fit in your skillet.

Heat two tablespoons coconut oil in a skillet over a medium flame until melted and sizzling, and that stuff really sizzles too. Toss in the ginger and stir until fragrant  then add the joi choi, cooking for 2-3 minutes on each side. The leaves will start to wilt and the stocks with get blistered.

After you’ve sauteed each side of the joi choi, pour in the miso mixture and cover. Cook for 6 to 8 minutes or until you can easily pierce one of the thicker stems with a fork.

Serve hot with as much broth as desired, topping with sesame seeds. A great dish when served with rice and the ginger chicken and carrots recipe (which is on the way!).

| December 8th, 2012 | Posted in Recipes |

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