Easiest Way to Make Homemade Bok Choy with Fluffy Creamy Scrambled Egg and Ankake Sauce
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The ingredients needed to make Bok Choy with Fluffy Creamy Scrambled Egg and Ankake Sauce:
- You need 3 of to 4 Bok choy.
- Prepare 4 of ○Eggs.
- Use 1 tbsp of ○Sugar.
- Get 1/2 tsp of ○Salt.
- Prepare 2 tbsp of Sesame oil or vegetable oil.
- You need 2 tbsp of Sake.
- Prepare 3 of to 4 shakes ●Chinese soup stock (or dashi stock) granules.
- Use 1 tbsp of ●Oyster sauce.
- Prepare 1 tbsp of each ◎Katakuriko + water.
Instructions to make Bok Choy with Fluffy Creamy Scrambled Egg and Ankake Sauce:
- Shred the bok choy into single leaves. Mix the ○ ingredients together. Heat sesame or vegetable oil in a pan..
- Add○ ingredients to a hot pan. Stir rapidly to make soft-set scrambled eggs, then remove from the pan..
- Add the bok choy and sake to the pan. Cover with a lid and steam-cook over medium heat, turning the bok choy over occasionally until it has wilted..
- Add the ● ingredients to the pan and stir lightly, then add the ◎ katakuriko dissolved in water to thicken the sauce. Return the scrambled eggs to the pan, mix to combine and it's done..
If you're looking for a main dish to go with the bok choy I recommend my Scallops with Citrus Ginger Sauce, Crispy Baked Chicken Thighs and Dijon Baked Salmon. This recipe produces fluffy, fully cooked, diner-style scrambled eggs. A small proportion of milk provides a sense of creamy richness, without going overboard. Adding the eggs to a hot pan encourages the formation of big, fluffy curds. While the egg is cooking, you can take out some bok choy and wash it.
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