• Be sure to wash them well. Even if they are store bought, there is likely to be dirt between the leaves.
• Snip off the roots but leave the bulb in tact. Slice in half right down the middle.
• In a small bowl mix the sauce...all the ingredients above except the box choy and the Togarashi. Set aside.
• Heat up the sesame oil (or oil of your liking) in a large sauté pan to hot. Lay the boy choy, cut side down and sauté for a couple minutes to brown well. Remove to a platter and reduce heat. Add the sauce to the pan along with a little more water. Lay the bok choy back into the pan, cover and cook until tender, about 2-3 minutes.
• Remove from the pan and serve as a side.

As a meal with Chinese noodles

• Slice the shiitake mushrooms. Keep what sauce is left in the pan and add a teaspoon or two of more sesame oil. Sauté the mushrooms until browned and tender. Remove the mushrooms from the pan.
• Heat up four cups of water into the same pan. There will still be some flavors of the sauce left in that pan, so all the better! Once it comes to a boil place two packets of Chinese noodles, aka, Top Ramen into the boiling water. Simmer until tender. Add salt, soy sauce, mirin or hot sesame oil to taste.
• Soft boil two eggs. Place two eggs in a small pan, fill with water and a half teaspoon of backing soda. Once the water comes to a rolling bowl, set a timer for 4 minutes. Remove, shock under cold water and peel.
• Assemble the meal. Ladle a couple scoops of the noodles into large soup bowls. Lay on the sautéed Bok Choy and mushrooms. Carefully slice the eggs in half and lay on top. Sprinkle with Togarashi and serve!