Bok Choy and Shiitake Mushrooms with Miso Mirin Glaze

This is a super quick and easy recipe (great for a weeknight and, Sarah, you can leave out the mushrooms if you like or replace them with sautéed red pepper strips) and you can play with the proportions in the glaze until you are happy with the texture and flavor.

This recipe serves 2 generously or 3 as a smaller side dish. It can be doubled easily.


2 small or one large head of bok choy (you can use baby bok choy but will need to increase the number of heads to at least 3)

4-6 shiitake mushroom caps, cut into 4 to 6 slices each

4 t. canola oil

2 heaping T. of white miso (you can substitute red if you want a funkier flavor)

1 1/2 to 2 T. mirin

1/4 cup very low sodium chicken or vegetable stock or dry white wine or water


  1. Bring a small pan or tea kettle of water to a boil.
  2. Cut the bottom from the bok choy to release the individual leaves.  If using one large head, trim the bottom inch or so from the thick stem of any very big leaves.  Wash the bok choy to remove any sand or grit.
  3. Place the bok choy in a heatproof bowl or pan and pour the boiling water over it to wilt it.  In a minute or so drain the bok choy, rinse under cold water to stop any cooking, dry and set aside.
  4. Cut the stems from the shiitake mushrooms and discard (or you can save them in the freezer to add to  a vegetable stock).  Wipe the caps clean and slice them.
  5. Place 2 t. canola oil in a fry pan and place over medium heat.  When hot add the mushroom slices and sauté until they have given up any liquid and are just beginning to brown on the edges.
  6. Remove the mushrooms from the fry pan and the fry pan from the heat (but reserve for final reheating of the dish). Wipe the fry pan with a paper towel to remove any remaining mushroom bits (being careful not to burn yourself.)
  7. In a small sauce pan, add the miso, mirin, and stock/wine or water.   Stir to combine, add black pepper to taste (the miso will have plenty of salt)
  8. Place the sauce pan over medium heat and bring to a simmer.  Simmer until it reaches the thickness of a glaze-so that it will stick to the vegetables.   (You can add more liquid if it gets too thick, or simmer a little longer if it seems too thin).  When done, remove from heat.
  9. Add the last 2 t. of canola oil to the fry pan and place over medium heat.  Quickly add the bok choy and mushrooms and stir fry just to heat through.  Turn off the heat and add enough of the miso mirin glaze to coat the bok choy and mushrooms.  Reserve any extra glaze to serve on the side with the dish.

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I am an enthusiastic home cook. I started a blog when my older daughter lived in Paris and had a tiny kitchen, few utensils and a stove with no temperature markings. The purpose was to help her (and eventually her sister) make many of the dishes they love and to learn how to make some new ones. They are now both terrific cooks, but all of us can use a new (or even an old beloved) recipe once in a while.

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