1 piece of whole blanched baby bok choy- cut in halves
30 grams of whole shiitake mushrooms
Salt and pepper to taste
Soy and Truffle sauce
3⁄4 cup Kikkoman Soy Sauce
1⁄3 cup lemon juice
3 Tbsp. balsamic vinegar
3 Tbsp. white truffle oil
1 1⁄2 cups olive oil
as needed, salt and black pepper
Lightly grill the baby bok choy and fresh shiitake mushrooms until tender.
Dress with truffle and soy sauce and serve.