Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat)

1. 1

   Spread each bok choy leaf one by one.

2. 2

   If the outer leaves are too big, cut in half horizonally, then vertically.

3. 3

   Blanch the bok choy quickly in salted water.

4. 4

   Heat a little oil in a pan, add the Japanese leek and ginger.

5. 5

   When fragrant, add crab meat with its juice, and stir-fry briefly.

6. 6

   Add the water and Weipa stock.

7. 7

   When the Weipa is dissolved, add bok choy.

8. 8

   Cook until wilted, season with salt if necessary (and black pepper, if you like).

9. 9

   Pour in katakuriko dissolved in equal parts water to thicken the cooking liquid and make it into a sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.