01 -
In a small bowl, whisk together soy sauce, orange or yuzu juice, Mirin or honey mixture, rice wine vinegar, sesame oil, toasted sesame seeds, and chili flakes until well combined.
02 -
Remove outer leaves from the Bok Choy. Slice the core in half or quarters depending on size. Rinse all pieces thoroughly and pat the stems dry, leaving some moisture on the leaves.
03 -
Preheat the grill to high and allow it to fully heat for 10–15 minutes.
04 -
Brush the Bok Choy evenly with avocado oil and lightly sprinkle with salt if desired.
05 -
Place Bok Choy on the grill. Cook for 3–4 minutes per side until stems are tender and leaves are lightly charred. If leaves become too charred, remove and discard as needed.
06 -
Transfer grilled Bok Choy to a serving platter and drizzle generously with Ponzu sauce. Serve immediately.