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We hope you got benefit from reading it, now let’s go back to bok choy with fluffy creamy scrambled egg and ankake sauce recipe. To make bok choy with fluffy creamy scrambled egg and ankake sauce you only need 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Bok Choy with Fluffy Creamy Scrambled Egg and Ankake Sauce:
- Take 3 to 4 Bok choy
- Prepare 4 ○Eggs
- Use 1 tbsp ○Sugar
- Get 1/2 tsp ○Salt
- You need 2 tbsp Sesame oil or vegetable oil
- Use 2 tbsp Sake
- Provide 3 to 4 shakes ●Chinese soup stock (or dashi stock) granules
- Provide 1 tbsp ●Oyster sauce
- Use 1 tbsp each ◎Katakuriko + water
Steps 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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