Grilled Bok Choy with Ponzu Sauce Recipe
Succulent grilled Bok Choy with savory Ponzu Sauce is tender and juicy with toasty savory flavor. An easy side dish that is delicious and healthy!
How to Make the Best Grilled Bok Choy with Ponzu Sauce
Grilled bok choy is one of those simple side dishes that punches well above its weight. The high heat of the grill transforms this humble vegetable, creating tender, juicy stems with slightly charred edges and a subtle smoky flavor that pairs beautifully with the bright, tangy ponzu sauce drizzled over the top.
This recipe comes together in under 20 minutes, making it perfect for busy weeknight dinners or as a quick side for your next backyard barbecue. The homemade ponzu sauce—a blend of soy sauce, citrus, mirin, and sesame—adds a savory-sweet finish that elevates the dish from ordinary to extraordinary.
Whether you’re looking to add more vegetables to your grilling repertoire or searching for a healthy side that doesn’t sacrifice flavor, this grilled bok choy delivers on all fronts. It’s naturally low in calories, packed with nutrients, and bursting with umami goodness that will have everyone asking for seconds.
Grilled Bok Choy with Ponzu Sauce
Succulent grilled Bok Choy with savory Ponzu Sauce is tender and juicy with toasty savory flavor. An easy side dish that is delicious and healthy!
Ingredients
Bok Choy
Ponzu Sauce
Instructions
Ponzu Sauce
- Make the ponzu dressing by whisking all the sauce ingredients together in a small bowl. Set aside.
Grilled Bok Choy
- Prepare the Bok Choy by pulling off the outer pieces. There is often a core intact that you can cut in half or in quarters depending on the size. Rinse all pieces and pat dry the stems. Keep a little moisture on the leaves to prevent them from charring too much.
- Preheat your grill to high and let it fully heat for 10-15 minutes.
- Brush Bok Choy with oil. Give a light sprinkle of salt (optional, as the Ponzu sauce contains soy sauce).
- Grill for 3-4 minutes on each side. The leaves will get a little toasty—discard any that become too charred. You can also layer the leaf on top of the Bok Choy next to it as you lay it on the grill, so the leaf is not directly on the grates.
- Serve immediately with a drizzle of Ponzu sauce.
Notes
- Baby bok choy can be halved lengthwise and grilled as whole halves for a beautiful presentation.
- If you don't have a grill, you can use a grill pan or cast iron skillet over high heat.
- The ponzu sauce can be made ahead and stored in the refrigerator for up to a week.
