Get ready to experience the delicious and crispy world of Tokyo Bekana! This popular Asian green is packed with nutrients, vitamins, and minerals, making it a perfect addition to your healthy eating routine. But what makes Tokyo Bekana truly special is its versatility – it can be used in a wide variety of dishes, from salads and soups to stir-fries and wraps.
In this article, we’ll explore 18 mouth-watering recipes that showcase the best of Tokyo Bekana’s crispy goodness. From classic combinations like sesame dressing and miso soup to bold twists like kimchi and tempura, there’s something for everyone in this culinary journey. Whether you’re a seasoned foodie or just looking for new inspiration, we’ve got you covered with these easy-to-make and flavorful recipes.
Tokyo Bekana Salad with Sesame Dressing
Experience the bold flavors of Japan with this refreshing Tokyo Bekana salad, topped with a nutty sesame dressing. Crunchy beekana greens and sweet shiitake mushrooms come together in perfect harmony.
Ingredients:
– 2 cups Tokyo beekana greens
– 1/2 cup sliced shiitake mushrooms
– 1/4 cup diced cucumber
– 1/4 cup diced carrots
– 1/4 cup toasted sesame seeds
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine Tokyo beekana greens, sliced shiitake mushrooms, diced cucumber, and diced carrots.
2. In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil to make the dressing.
3. Pour the dressing over the salad and toss to combine.
4. Sprinkle toasted sesame seeds on top and season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Stir-Fried Tokyo Bekana with Garlic and Chili
Discover the bold flavors of Japan’s favorite leafy green vegetable, Tokyo Bekana, stir-fried to perfection with aromatic garlic and spicy chili. This quick and easy recipe is a perfect addition to any meal.
Ingredients:
– 1 bunch Tokyo Bekana (Chinese mustard greens)
– 2 cloves garlic, minced
– 1 small red chili pepper, seeded and chopped
– 1 tablespoon vegetable oil
– Salt, to taste
Instructions:
1. Rinse the Tokyo Bekana leaves and spin dry.
2. Heat the oil in a wok or large skillet over medium-high heat.
3. Add the minced garlic and cook for 30 seconds, until fragrant.
4. Add the chopped chili pepper and cook for an additional 15 seconds.
5. Stir-fry the Tokyo Bekana leaves with the garlic and chili mixture for 2-3 minutes, until wilted.
6. Season with salt to taste.
7. Serve immediately.
Cooking Time: 5 minutes
Tokyo Bekana and Tofu Miso Soup
This hearty soup combines the earthy sweetness of Tokyo Bekana (Japanese mustard greens) with the creamy richness of tofu, all wrapped up in a savory miso broth. A comforting and nourishing meal perfect for any time of year.
Ingredients:
– 1 bunch Tokyo Bekana (or substitute with mustard greens)
– 1 block firm tofu, cut into small cubes
– 2 tablespoons miso paste
– 4 cups vegetable or chicken broth
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a large pot, combine broth, miso paste, soy sauce, and sesame oil. Bring to a simmer over medium heat.
2. Add tofu cubes and cook for 3-4 minutes or until heated through.
3. Meanwhile, chop Tokyo Bekana into small pieces and add to the pot.
4. Cook for an additional 5-6 minutes or until greens are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with green onions if desired.
Cooking Time: 15-20 minutes
Tokyo Bekana Kimchi for a Spicy Twist
Experience the bold flavors of Tokyo’s take on kimchi, infusing the classic Korean dish with Japanese flair and a spicy kick. This recipe combines the crunch of daikon radish with the pungency of garlic and chili peppers.
Ingredients:
– 2 lbs. Tokyo Bekana (Japanese turnip greens)
– 1 large daikon radish, peeled and thinly sliced
– 3 cloves of garlic, minced
– 1/4 cup Korean chili flakes (gochugaru)
– 2 tablespoons fish sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– Salt to taste
Instructions:
1. Rinse the Tokyo Bekana and set aside.
2. In a large bowl, combine daikon radish, garlic, chili flakes, fish sauce, rice vinegar, and sesame oil.
3. Add the Tokyo Bekana to the bowl and massage the mixture into the greens for 5-7 minutes.
4. Pack the kimchi into a jar or container, pressing down firmly to remove any air pockets.
5. Leave at room temperature for 1-2 days before refrigerating. Kimchi will be ready to eat in 3-5 days.
Cooking Time: 10 minutes
Tokyo Bekana Wraps with Grilled Chicken
Experience the flavors of Tokyo with these vibrant wraps, featuring grilled chicken, crunchy beknas, and a hint of Japanese spice. Perfect for a quick and delicious lunch or dinner!
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup soy sauce
– 2 tbsp sake (or dry white wine)
– 2 tbsp brown sugar
– 1 tsp sesame oil
– 8-10 Tokyo Bekana leaves (or collard green wraps)
– 1/2 cup pickled ginger slices
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together soy sauce, sake, brown sugar, and sesame oil. Brush the mixture onto both sides of the chicken breast.
3. Grill the chicken for 5-6 minutes per side, or until cooked through.
4. Meanwhile, toast Tokyo Bekana leaves by wrapping them in foil and heating in the oven at 350°F (175°C) for 2-3 minutes.
5. Assemble wraps by slicing grilled chicken, adding pickled ginger slices, and placing inside toasted Tokyo Bekana leaves. Serve immediately.
Cooking Time: 15-20 minutes
Tokyo Bekana and Shrimp Tempura
This Japanese-inspired dish combines crispy shrimp tempura with the subtle flavors of Tokyo bekana, a type of bok choy. A perfect harmony of textures and tastes, this recipe is sure to delight.
Ingredients:
– 1 bunch Tokyo bekana (bok choy)
– 1 pound large shrimp, peeled and deveined
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Salt to taste
Instructions:
1. Cut the Tokyo bekana into bite-sized pieces and set aside.
2. In a large bowl, whisk together flour, cornstarch, and a pinch of salt. Gradually add soda water to form a smooth batter.
3. Dip each shrimp into the batter, making sure they are fully coated.
4. Heat about 1/2-inch (1 cm) of vegetable oil in a deep frying pan over medium-high heat. Fry the shrimp for 2-3 minutes on each side or until golden brown.
5. Remove the tempura from the oil and place it on paper towels to drain excess oil.
6. In the same oil, add the Tokyo bekana pieces and cook for about 1 minute, or until slightly wilted.
7. Serve the shrimp tempura with the wilted Tokyo bekana and enjoy!
Cooking Time: About 15 minutes
Tokyo Bekana Stir-Fry with Mushrooms
Experience the vibrant flavors of Japan with this simple and delicious stir-fry recipe featuring Tokyo Bekana greens, a type of Japanese mustard green. This dish is perfect for a quick weeknight meal or as a side to your favorite Asian-inspired dishes.
Ingredients:
– 1 bunch Tokyo Bekana greens
– 2 cups mixed mushrooms (such as shiitake and cremini), sliced
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Optional: sesame seeds for garnish
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add the mushrooms and cook until they release their liquid and start to brown, about 3-4 minutes.
3. Add the onion and garlic; cook until the onion is translucent, about 2-3 minutes.
4. Add the Tokyo Bekana greens and stir-fry until wilted, about 1-2 minutes.
5. Season with soy sauce, salt, and pepper to taste.
6. Serve immediately, garnished with sesame seeds if desired.
Cooking Time: Approximately 10-12 minutes
Tokyo Bekana and Avocado Sushi Rolls
Experience the harmonious blend of Japanese flavors with this simple recipe for Tokyo Bekana and Avocado Sushi Rolls. Crunchy bekkana greens and creamy avocado come together in a delicious and healthy treat.
Ingredients:
– 1 cup Tokyo Bekana (Japanese mustard spinach)
– 2 ripe avocados, sliced
– 1/2 cup sushi rice
– 1/4 cup water
– 1 sheet of nori seaweed
– Sesame seeds for garnish (optional)
Instructions:
1. Prepare the sushi rice according to package instructions using 1/4 cup of water.
2. Cut the Tokyo Bekana into thin strips.
3. Lay a nori sheet flat and spread a thin layer of sushi rice onto it, leaving a 1-inch border at the top.
4. Place two slices of avocado in the middle of the rice.
5. Add a few strips of Tokyo Bekana on top of the avocado.
6. Roll the sushi using a bamboo mat or a clean tea towel.
7. Slice into 8 equal pieces and serve with sesame seeds if desired.
Cooking Time: 10-15 minutes (includes preparation time)
Tokyo Bekana Smoothie with Green Apple
Experience the refreshing taste of Japan’s popular green vegetable, Tokyo Bekana, blended with sweet and crunchy green apple. This unique smoothie is perfect for a hot summer day or as a healthy pick-me-up any time of the year.
Ingredients:
– 1 cup frozen Tokyo Bekana greens
– 1/2 cup green apple chunks (such as Granny Smith)
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– Ice cubes (as needed)
Instructions:
1. Add the frozen Tokyo Bekana, green apple chunks, and Greek yogurt to a blender.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Add honey and blend until well combined.
4. Taste and adjust sweetness or consistency as desired.
5. Pour into a glass and serve immediately.
Cooking Time: None
Serves: 1
Tokyo Bekana and Pork Dumplings
Discover the harmonious union of Japanese flavors and Chinese cooking techniques in this recipe for Tokyo Bekana and Pork Dumplings. These tender dumplings are filled with a savory mixture of pork, green onions, and soy sauce, wrapped in a delicate beka wrap.
Ingredients:
– 1 package of Tokyo Bekana wraps (about 20-25 pieces)
– 1 pound ground pork
– 1/4 cup finely chopped green onions
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine ground pork, green onions, garlic, soy sauce, and sesame oil. Mix well until just combined.
2. Lay a Tokyo Bekana wrap on a flat surface. Place about 1 tablespoon of the pork mixture in the center of the wrap.
3. Fold the bottom half of the wrap up over the filling, then fold in the sides and roll into a neat package. Repeat with remaining wraps and filling.
4. Cook dumplings in boiling water for 5-7 minutes or until they float to the surface. Serve hot with your favorite dipping sauce.
Cooking Time: 15-20 minutes
Tokyo Bekana Pickles with Rice Vinegar
Discover the sweet and tangy flavors of Japan with this simple recipe for Tokyo Bekana Pickles using rice vinegar. This classic Japanese pickle is perfect as a side dish, topping, or snack.
Ingredients:
– 1 large bok choy (Bekana) or Chinese cabbage
– 1/2 cup rice vinegar
– 1/4 cup water
– 1/4 cup granulated sugar
– 1 tsp salt
Instructions:
1. Cut the Bekana into bite-sized pieces, removing any tough stems.
2. In a large bowl, combine rice vinegar, water, sugar, and salt. Stir until sugar is dissolved.
3. Add the Bekana pieces to the pickling liquid and let it sit at room temperature for 24 hours or refrigerate overnight.
4. After pickling, rinse the Bekana with cold running water to remove excess vinegar. Pat dry with paper towels.
Cooking Time: 24 hours (or overnight)
Enjoy your delicious Tokyo Bekana Pickles with rice vinegar!
Tokyo Bekana and Scallion Pancakes
Experience the savory fusion of Japanese flavors with these crispy and addictive Tokyo Bekana and Scallion Pancakes. A perfect snack or appetizer for any occasion.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/4 cup water
– 1/4 cup grated Tokyo Bekana (Japanese mustard greens)
– 2 scallions, thinly sliced
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and salt.
2. Gradually add in water to form a dough. Knead for 5-7 minutes until smooth.
3. Divide the dough into 4 equal pieces. Roll each piece into a ball and flatten slightly into disks.
4. Place a spoonful of grated Tokyo Bekana and scallion slices onto one half of each disk, leaving a small border around edges.
5. Fold the other half over to form a half-moon shape and press edges together to seal.
6. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat. Fry pancakes for 3-4 minutes on each side, until golden brown.
7. Remove from oil and drain excess oil with paper towels. Serve warm.
Cooking Time: 10-12 minutes
Tokyo Bekana Soup with Noodles
This comforting soup is a staple of Japanese cuisine, made with tender beknana greens and chewy noodles. Serve it as a warm and nourishing meal on a chilly day.
Ingredients:
– 200g Tokyo Bekana greens (or substitute with Chinese mustard greens)
– 1 tablespoon sesame oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 4 cups chicken broth
– 2 tablespoons soy sauce
– 1 teaspoon grated ginger
– 150g noodles (such as udon or soba)
– Salt and pepper to taste
– Optional: sesame seeds and chopped green onions for garnish
Instructions:
1. Heat the sesame oil in a large pot over medium heat.
2. Add the onion and garlic, cooking until the onion is translucent.
3. Add the Bekana greens and cook until wilted.
4. Pour in the chicken broth, soy sauce, and ginger. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Cook the noodles according to package instructions. Drain and set aside.
6. Serve the soup hot, topped with cooked noodles and garnished with sesame seeds and green onions if desired.
Cooking Time: 20-25 minutes
Tokyo Bekana and Beef Sukiyaki
Experience the rich flavors of Japan with this classic sukiyaki dish, featuring tender beef and crisp Tokyo bekana greens. This recipe is a perfect blend of sweet, savory, and umami flavors that will leave you craving for more.
Ingredients:
– 250g thinly sliced beef (such as ribeye or sirloin)
– 2 cups Tokyo bekana greens
– 1/4 cup soy sauce
– 1/4 cup mirin
– 2 tablespoons sake
– 2 tablespoons sugar
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– Sesame seeds and chopped green onions for garnish
Instructions:
1. In a large saucepan, heat the oil over medium-high heat. Add the beef and cook until browned, about 3-4 minutes. Remove from heat.
2. In a separate pan, combine soy sauce, mirin, sake, sugar, and garlic. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
3. Add the cooked beef back into the saucepan with the sauce. Simmer for an additional 2-3 minutes or until the beef is coated in the sauce.
4. Stir in the sliced onion and cook until softened, about 1 minute.
5. Serve the sukiyaki hot, garnished with sesame seeds and chopped green onions. Enjoy with Tokyo bekana greens on the side.
Cooking Time: 15-20 minutes
Tokyo Bekana Stir-Fry with Cashews
Experience the bold flavors of Japan with this vibrant stir-fry featuring Tokyo Bekana, a type of Asian green. This quick and easy recipe combines the nutty crunch of cashews with the savory goodness of soy sauce and sesame oil.
Ingredients:
– 1 bunch Tokyo Bekana (or bok choy), cleaned and chopped
– 2 tablespoons vegetable oil
– 1/4 cup cashews, toasted
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons soy sauce
– 1 teaspoon sesame oil
– Salt to taste
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger; stir-fry for 30 seconds.
3. Add chopped Tokyo Bekana; stir-fry until tender, about 3-4 minutes.
4. Stir in soy sauce, sesame oil, and toasted cashews.
5. Season with salt to taste.
6. Serve immediately over rice or noodles.
Cooking Time: 10-12 minutes
Tokyo Bekana and Egg Drop Soup
This comforting soup combines the delicate flavors of Tokyo bekana (Japanese mustard greens) with the silky texture of egg drop soup, making it a perfect wintertime treat.
Ingredients:
– 1 bunch Tokyo bekana (or substitute with bok choy or spinach)
– 4 cups chicken broth
– 2 eggs
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Rinse the Tokyo bekana leaves and set aside.
2. In a large pot, combine the chicken broth, soy sauce, and sesame oil. Bring to a simmer over medium heat.
3. Crack in the eggs and stir gently with a spoon until they form thin, cooked strands.
4. Add the rinsed Tokyo bekana leaves to the pot and cook for 1-2 minutes, or until wilted.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Tokyo Bekana and Crab Spring Rolls
Discover the harmony of flavors and textures in this Japanese-inspired spring roll recipe, featuring crunchy Tokyo Bekana greens and succulent crab.
Ingredients:
– 1 package of spring roll wrappers (usually found in the frozen food section or international aisle)
– 1/2 cup of cooked crab meat (such as king crab or snow crab)
– 1/4 cup of finely chopped Tokyo Bekana greens
– 1/4 cup of chopped scallions
– 2 tablespoons of soy sauce
– 1 tablespoon of sesame oil
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a bowl, mix together crab meat, Tokyo Bekana greens, scallions, soy sauce, and sesame oil.
2. Lay a spring roll wrapper on a flat surface. Place about 1/4 cup of the crab mixture in the center of the wrapper.
3. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a tight cylinder. Repeat with remaining wrappers and filling.
4. Heat about 1-2 inches of vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the spring rolls (in batches if necessary) and fry until golden brown and crispy, about 3-5 minutes per side.
5. Drain the spring rolls on paper towels and serve immediately.
Cooking Time: About 10-15 minutes
Tokyo Bekana and Ginger Soy Dressing
This refreshing dressing is a perfect blend of Asian flavors, combining the crunch of Tokyo Bekana greens with the warmth of ginger and the savory taste of soy sauce.
Ingredients:
– 1 cup Tokyo Bekana greens
– 2 tablespoons soy sauce
– 1 tablespoon freshly grated ginger
– 2 cloves garlic, minced
– 2 tablespoons rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine Tokyo Bekana greens, soy sauce, ginger, garlic, and rice vinegar.
2. Blend until the mixture is smooth and the greens are finely chopped.
3. With the blender or food processor still running, slowly add sesame oil in a thin stream.
4. Season with salt and pepper to taste.
5. Refrigerate for at least 30 minutes before serving.
Cooking Time: None
Summary
Get ready to discover the versatility of Tokyo Bekana, also known as Japanese mustard greens! This superfood-packed vegetable can be used in a variety of dishes, from salads and stir-fries to soups and snacks. In this article, we’ve gathered 18 crispy recipes that showcase the best of Tokyo Bekana’s flavor and texture. From classic combinations like sesame dressing and garlic chili to creative twists like kimchi and spring rolls, these recipes are sure to inspire a healthy eating routine. Whether you’re looking for a quick snack or a hearty meal, Tokyo Bekana is the perfect ingredient to get started!
