Mirin-Braised Bok Choy & Chard Leaves

March 12, 2021

This easy farm-to-table recipe for mirin-braised bok choy & chard leaves makes for a healthy addition to a Japanese-inspired meal. The vegetables taste sweet cooked with mirin and a touch of dark brown sugar. You could serve this as a side with miso-glazed Local Roots Wild Alaskan Salmon and white rice or even eat it out of the pan by itself (it’s that good!). 


1 bunch Local Roots organic bok choy

1 bunch Local Roots organic chard leaves

1 tablespoon vegetable oil 

3 cloves organic garlic, minced

1 tablespoon ginger, grated

¼ cup mirin

1 tablespoon rice vinegar

1 tablespoon soy sauce

½ tablespoon dark brown sugar

1 teaspoon sesame oil 

½ tablespoon of sesame seeds, toasted 


  1. Cut off the ends of the bok choy. Soak bok choy leaves in a large bowl filled with cold water for 30 minutes to remove any dirt and grit. Drain the water and set bok choy aside. Rinse chard leaves and set aside too. 
  2. In a large skillet, add vegetable oil, garlic and ginger. Sauté for 1-2 minutes over medium-high heat until fragrant. 
  3. Add bok choy to the skillet, cooking for 3-4 minutes until it’s beginning to turn golden. 
  4. Pour in mirin, rice vinegar, soy sauce, dark brown sugar and sesame oil. Stir in the chard leaves. Simmer for 8-10 minutes, or until the sauce is reduced by half. 
  5. Serve warm with toasted sesame seeds sprinkled on top. 

This recipe was created by Local Roots Recipe Contributor @theduskykitchen

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