So I took my baby bok choy and shiitake and shallots in a decidedly eastern direction, making sushi rice and marinating cucumbers in sesame oil to create a kind of donburi effect. For the sushi rice I did a two to three mix of rice and water in my rice maker and added a sprinkle of bonita flakes and a splash of rice vinegar. I cut the cucumber into sticks and hit it with sesame oil and shook it all up before setting it in the fridge to mature. Once the rice was done, I started the bok choy and shallots and shiitakes in the wok with a little garlic olive oil and some sesame oil with pink Himalayan salt and Chinese five spice and some white pepper. Finished everything with Kikkoman Sushi and Sashimi soy sauce. Came out great.
I ended up with a bit left over so I picked up a few U10 scallops from Fresh Market and grilled them to get another meal.
Got the mushrooms from the Maggie’s Mushrooms booth at the Red Stick Farmer’s Market downtown. They had some bok choy there as well, but they were too big for what I needed so I picked that up at Whole Foods instead. Starting to think about a mushroom soup using a variety of Maggie’s Mushrooms. She has Lion’s Mane and King Trumpets and several varieties of oyster mushrooms as well as the shiitakes.