Baby Bok Choy
Mushroom Conserva, Burnt Scallion Vinaigrette, Duck Egg Caesar Dressing, Parmesan, Bonito, Cured Duck Egg Yolks
Chef Dan Mallahan of Driftwood | Seattle, WA
Adapted by StarChefs | November 2025 | Photo: Will Blunt
INGREDIENTS
Cured Duck Egg Yolks:
800 grams kosher salt
200 grams granulated sugar
1 kilogram short-grain white rice
12 duck egg yolks
Duck Egg Caesar Dressing:
90 grams duck egg yolks
48 grams black garlic vinegar
28 grams oregano blossom vinegar
30 grams fish sauce
25 grams grated garlic
20 grams Dijon mustard
10 grams liquid shio koji
7 grams toasted ground coriander
3 grams ground candied ginger
3 grams ground black pepper
265 grams grapeseed oil
115 grams olive oil
Kosher salt
Mushroom Conserva:
5 grams coriander seeds
5 grams yellow mustard seeds
4 bay leaves
3 grams long hot peppers
2 grams Aleppo peppers
165 grams olive oil
20 grams crushed garlic cloves
165 grams Sherry vinegar
165 grams granulated sugar
500 grams shiitake mushrooms, stemmed and halved
10 grams kosher salt
Burnt Scallion Vinaigrette:
Scallions
Olive oil
Kosher salt
Ground black pepper
To Assemble and Serve:
4 baby bok choy, halved lengthwise
Shredded bonito
Grated parmesan
Ground black pepper
Fresh herbs
METHOD
For the Cured Duck Egg Yolks:
In a large mixing bowl, combine salt and sugar. Set aside. Spread rice evenly across the bottom of a 200 hotel pan. Season with one-third of the salt-sugar mixture. Gently place yolks on the seasoned rice, ensuring the yolks do not touch. Season with remaining salt-sugar mixture. Cover and refrigerate 14 days. Once cured, brush away excess salt and sugar and rinse yolks and rice under cold water. Pat dry, then transfer yolks to a wire rack. Refrigerate, uncovered, 5 days. Store in a glass container at room temperature.
For the Duck Egg Caesar Dressing:
In a mixing bowl, whisk together yolks, vinegars, fish sauce, garlic, mustard, shio koji, coriander, ginger, and pepper until smooth. Stream in oils, whisking constantly until mixture is fully emulsified. Season with salt. Transfer to an airtight container and refrigerate.
For the Mushroom Conserva:
In a skillet over medium heat, toast coriander seeds, mustard seeds, bay leaves, and peppers 3 minutes, or until fragrant. Set aside. In a stockpot over low heat, warm oil. Add toasted aromatics and garlic. Bring mixture to a simmer, then stir in vinegar and sugar until sugar is fully dissolved. Add mushrooms and salt. Cook 5 minutes. Remove from heat and let cool. Transfer to an airtight container and refrigerate.
For the Burnt Scallion Vinaigrette:
Prepare and heat a grill to maximum heat. Add scallions and char on all sides. Transfer to a cutting board and finely chop. Transfer to a mixing bowl and toss with desired amount olive oil. Season with salt and pepper. Set aside.
To Assemble and Serve:
In a mixing bowl, toss bok choy with 2 tablespoons Duck Egg Caesar Dressing until evenly coated. Transfer to one side of a shallow serving bowl. Top with desired amount Mushroom Conserva, bonito, 1 teaspoon Burnt Scallion Vinaigrette, and cheese. Dust with 1 grated Cured Duck Egg Yolk and black pepper. Garnish with herbs.
