Introducing bokchoy, a variety of vegetables, from Chinese to Japanese cuisine!

Introduction

Bokchoy is a Chinese vegetable that has become an indispensable part of the dining table. Many Chinese vegetables became popular in Japan after World War II, and among them, these green vegetables became particularly well-established. We will tell you about its features, how to choose it, and delicious recipes.

What are the characteristics of bokchoy?

This vegetable, known as bokchoy in the Chinese name, means that it has a green stem. The leaves and stems are green, and the volume does not decrease even when cooked. The type that is commonly seen in Japan is the same green leaves and stems.

How to choose and season

It is a very easy-to-cultivate vegetable and can be found all year round. The key points to consider when choosing are those with a dark green color and a shiny shape, and those with short, stubborn shapes are of high quality. Avoid whitish leaves, too long stems, or anything with a sparse root.

Nutritional value

It is a green and yellow vegetable that is extremely rich in carotene. It also contains a lot of potassium. This is a particularly recommended ingredient for those who are conscious of their health.

How to use it in cooking

It is widely used in Chinese cuisine in stir-fries, stews, and soups. It is often used to cut it vertically from the root into two or four pieces, and its shape makes it look great. Furthermore, since it does not have the unique quirks, it can be enjoyed as a Japanese-style dish or as a comfy item.

Stir-fried chicken choy with tofu milk

Ingredients (serves 4)

• Bokchoy: 6 strains
• Tofu milk (R509): 2 tbsp
• Soup (Chinese soup base + water): 1 cup
• Salad oil, salt, sesame oil: appropriate amount

procedure

1. Cut the bokchoy into leaves and stems, and peel off the stems one by one.
2. Grind the tofu milk and add the soup little by little to make it smooth.
3. Heat the wok, add 4 tablespoons of salad oil and 1 teaspoon salt, and fry the bok choy stems.
4. Add the leaves and fry quickly over high heat.
5. Add the tofu milk soup from 2 and finally add a aroma with 1 tsp of sesame oil.

Japanese-style vinegar miso with bokchoy and squid

Ingredients (serves 4)

• Bokchoy: 2 strains
• Squid body: 1 piece
• Saikyo miso: 4 tablespoons
• Sugar: 1 tbsp
• Vinegar: 2 tbsp
• Plum vinegared ginger: a little
• Salt: Appropriate amount

procedure

1. Peel off the leaves of the bokchow one by one, wash the roots particularly well, and cut them vertically.
2. Add salt to boiling water, boil the bokchoy and cool in cold water. Squeeze out the water thoroughly.
3. Peel the squid, cut it into three or four vertically, pour it in hot water, and then cool in cold water. Wipe away the water.
4. Mix Saikyo miso, sugar and vinegar, and adjust the flavor with salt.
5. Place the vinegared miso on the bottom, place the bokchoy and squid on top, and sprinkle with ginger that is poured into ume vinegar.

Enjoy the versatility of bokchoys with these recipes. Stir-fried tofu milk gives the flavor of Chinese cuisine, while Japanese-style vinegar misoae gives the flavor of Japanese flavor. Both are simple yet glamorous dishes that will add a touch of elegance to your dining table.