-50- The Water Capitol’s Mizu-Mizu Bok Choy
Bagna cauda,* Japanese edition
4 stalks (300g) bok choy
½ (100g) carrot
½ yellow pepper
6 tbsp mayo
2 tbsp miso
1-2 tbsp milk
seven spices blend** (as needed)
[How to Cook]
① Fill a bowl with cold water and soak bok choy, carrots, and peppers until crisp (A).
② Dry the bok choy and separate the leaves from the cores. Cut the leaves to bite size and cores into sticks (B). Keeping the skin on, cut the carrots into similarly sized sticks. Remove stems and seeds, and cut peppers into sticks.
③ Mix the sauce ingredients and dip the vegetables.
Lady: Hey, brother, don’t make such a strange face. Which mizu-mizu bok choy are you going to get?
Sanji: Hm? Um.. both. Oh, also, I’d like some other ingredients particular to this town. What kinds of things are there?
*bagna cauda is a type of Italian dish
**seven spices blend is a unique blend of spices including cayenne, sesame, Japanese pepper and more. Recipes for mixing your own can be found online, as can places selling premixed bottles.