Bok Choy with Fluffy Creamy Scrambled Egg and Ankake Sauce

1. 1

   Shred the bok choy into single leaves.

2. 2

   Mix the ingredients together.

3. 3

   Heat sesame or vegetable oil in a pan.

4. 4

   Add ingredients to a hot pan.

5. 5

   Stir rapidly to make soft-set scrambled eggs, then remove from the pan.

6. 6

   Add the bok choy and sake to the pan.

7. 7

   Cover with a lid and steam-cook over medium heat, turning the bok choy over occasionally until it has wilted.

8. 8

   Add the ingredients to the pan and stir lightly, then add the katakuriko dissolved in water to thicken the sauce.

9. 9

   Return the scrambled eggs to the pan, mix to combine and it's done.

* Per serving · 4 servings · Values may vary.

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