How to Make Perfect Bok Choy with Fluffy Creamy Scrambled Egg and Ankake Sauce
Hey everyone, it is Brad, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Favorite Bok Choy with Fluffy Creamy Scrambled Egg and Ankake Sauce. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Bok Choy with Fluffy Creamy Scrambled Egg and Ankake Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bok Choy with Fluffy Creamy Scrambled Egg and Ankake Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Bok Choy with Fluffy Creamy Scrambled Egg and Ankake Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few ingredients. You can have Bok Choy with Fluffy Creamy Scrambled Egg and Ankake Sauce using 9 ingredients and 4 steps. Here is how you cook it.
I wanted to make an inexpensive yet easy and hearty dish.
Don't let too much moisture evaporate while cooking. Thicken the sauce at the end.
In Step 2, mix the oil and egg together rapidly using a scooping motion to make the egg soft and fluffy.
Don't over-cook the egg once it's added to the pan. For 3 to 4 servings. Recipe by Nyakun
Ingredients and spices that need to be Make ready to make Bok Choy with Fluffy Creamy Scrambled Egg and Ankake Sauce:
- 3 to 4 Bok choy
- 4 ○Eggs
- 1 tbsp ○Sugar
- 1/2 tsp ○Salt
- 2 tbsp Sesame oil or vegetable oil
- 2 tbsp Sake
- 3 to 4 shakes ●Chinese soup stock (or dashi stock) granules
- 1 tbsp ●Oyster sauce
- 1 tbsp 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.
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