This light and fresh yuzu mayo pairs amazingly with grilled Baby Bok Choy and fingerling potatoes
Lightly toss Bok Choys and potatoes with olive oil and season with salt and pepper. Grill until desired tenderness leaving the Bok Choy tender-crisp.
In a small mixing bowl, combine mayonnaise, yuzu juice and soy sauce. Garnish with a dash if Tongarashi chili.
Serve grilled Bok Choy and potatoes with yuzu mayo on the side.