Are you ready to elevate your salad game? Look no further! In this article, we’ll be exploring 18 crispy and delicious Tokyo Bekana salad recipes that will tantalize your taste buds. Whether you’re a fan of classic combinations or bold flavors, these mouthwatering dishes are sure to satisfy your cravings.
Tokyo Bekana, also known as Japanese mustard greens, is a versatile ingredient that can be used in a variety of dishes beyond just salads. From stir-fries and soups to wraps and hot pots, this leafy green adds a burst of flavor and texture to any meal. In the following recipes, we’ll show you how to make the most of Tokyo Bekana’s unique taste and crunch.
Tokyo Bekana and Cucumber Sesame Salad
This refreshing salad combines the crunch of Tokyo Bekana greens with the coolness of cucumber, all tied together with a nutty sesame dressing. Perfect for a light and flavorful side dish or as a unique topping for your favorite bowls.
Ingredients:
– 4 cups Tokyo Bekana greens
– 2 medium cucumbers, sliced
– 1/4 cup sesame oil
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Sesame seeds for garnish (optional)
Instructions:
1. In a large bowl, combine Tokyo Bekana greens and cucumber slices.
2. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and grated ginger.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with sesame seeds if desired.
6. Serve immediately.
Cooking Time: 10 minutes
Spicy Tokyo Bekana Stir-Fry with Garlic
A flavorful fusion of Japanese and Korean cuisines, this spicy stir-fry is a quick and easy meal that’s packed with nutrients. Bekana (or bok choy) adds a delicious crunch and slightly sweet flavor to the dish.
Ingredients:
– 1 bunch of Bekana (bok choy), cleaned and separated into leaves and stems
– 2 cloves of garlic, minced
– 1 tablespoon of vegetable oil
– 1 teaspoon of Gochujang (Korean chili paste)
– 1/4 teaspoon of red pepper flakes
– Salt to taste
– Optional: 1/4 cup of chopped green onions for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and stir-fry until fragrant (about 30 seconds).
3. Add the Bekana leaves and stems, and stir-fry until they start to wilt (about 2 minutes).
4. In a small bowl, whisk together Gochujang and red pepper flakes. Add the mixture to the skillet and stir-fry for an additional minute.
5. Season with salt to taste.
6. Garnish with chopped green onions, if desired.
Cooking Time: 8-10 minutes.
Tokyo Bekana Kimchi with Gochujang
This recipe combines the freshness of Tokyo Bekana (Japanese mustard greens) with the bold, spicy flavor of gochujang, creating a unique and addictive kimchi. Perfect for adding a kick to your meals or as a snack on its own.
Ingredients:
– 1 bunch Tokyo Bekana, chopped
– 2 cloves garlic, minced
– 1/4 cup Korean chili flakes (gochugaru)
– 2 tablespoons gochujang
– 1 tablespoon fish sauce
– 1 tablespoon rice vinegar
– 1/4 cup water
– Salt to taste
Instructions:
1. In a large bowl, combine chopped Tokyo Bekana, garlic, and Korean chili flakes.
2. In a small bowl, whisk together gochujang, fish sauce, rice vinegar, and water.
3. Pour the gochujang mixture over the Tokyo Bekana mixture and toss to combine.
4. Season with salt to taste.
5. Pack the kimchi into a jar and let it ferment at room temperature for 1-2 days or refrigerate for up to 1 week.
Cooking Time: None, as this is a fermented dish.
Tokyo Bekana Wraps with Grilled Chicken
Experience the flavors of Tokyo with this unique and delicious wrap recipe, combining grilled chicken with crispy beknana leaves and tangy sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cups Tokyo beknana leaves (or substitute with collard green or napa cabbage)
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 2 tsp honey
– 1 tsp sesame oil
– Salt and pepper to taste
– 4 large tortilla wraps
Instructions:
1. Preheat grill or grill pan to medium-high heat. Season chicken with salt, pepper, and a drizzle of soy sauce. Grill for 5-6 minutes per side, until cooked through.
2. Meanwhile, blanch beknana leaves in boiling water for 30 seconds. Shock in an ice bath, then pat dry with paper towels.
3. In a small bowl, whisk together soy sauce, rice vinegar, honey, and sesame oil to create the dressing.
4. Assemble wraps by spreading a layer of dressing on each tortilla, followed by sliced grilled chicken, crispy beknana leaves, and any additional toppings desired (such as pickled ginger or shredded carrots).
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Tokyo Bekana Miso Soup with Tofu
This traditional Tokyo-style miso soup is a staple of Japanese cuisine, and this recipe adds the comforting touch of extra-soft tofu. Perfect for a quick and easy meal or as a side dish, it’s sure to warm your heart and belly.
Ingredients:
– 2 cups dashi broth (or vegetable broth)
– 1 tablespoon white miso paste
– 1/4 cup firm tofu, cut into small cubes
– 1/4 cup thinly sliced green onions for garnish
– 1/4 teaspoon grated ginger
– Salt to taste
Instructions:
1. In a large pot, combine dashi broth and miso paste. Whisk until smooth.
2. Bring the mixture to a simmer over medium heat.
3. Add tofu and cook for 3-4 minutes or until heated through.
4. Season with salt to taste.
5. Garnish with green onions and grated ginger.
6. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Tokyo Bekana and Carrot Slaw with Lime Dressing
A refreshing and flavorful slaw that combines the sweetness of carrots, crunch of Tokyo Bekana (Japanese mustard greens), and zing of lime dressing. Perfect for accompanying your favorite Asian-inspired dishes!
Ingredients:
– 1 bunch Tokyo Bekana, chopped
– 2 large carrots, peeled and grated
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
– 1 teaspoon soy sauce
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine chopped Tokyo Bekana, grated carrots, and salt. Massage the mixture with your hands for about 5 minutes until the greens are tender.
2. In a small bowl, whisk together lime juice, honey, and soy sauce.
3. Pour the dressing over the slaw mixture and toss to coat.
4. Taste and adjust seasoning as needed.
Cooking Time: 10-15 minutes
Tokyo Bekana Tempura with Dipping Sauce
Experience the authentic flavors of Japan with this simple recipe for Tokyo Bekana Tempura, served with a tangy and savory dipping sauce. This classic Japanese dish is perfect for a quick and delicious meal or as an appetizer for your next dinner party.
Ingredients:
– 1 bunch of Tokyo Bekana (Japanese mustard greens) – about 4-6 leaves
– Vegetable oil for frying
– Tempura batter mix (or make your own with flour, cornstarch, and ice-cold soda water)
– Dipping sauce ingredients:
+ 1/2 cup soy sauce
+ 1/4 cup rice vinegar
+ 1 tablespoon grated ginger
+ 1 teaspoon sugar
+ 1/4 teaspoon sesame oil
Instructions:
1. Cut the Tokyo Bekana leaves into smaller pieces.
2. Mix tempura batter according to package instructions or make your own using flour, cornstarch, and ice-cold soda water.
3. Dip each piece of Tokyo Bekana into the tempura batter, coating evenly.
4. Fry battered Tokyo Bekana in hot oil (350°F) for 2-3 minutes, until golden brown.
5. Drain tempura on paper towels.
6. Mix dipping sauce ingredients in a small bowl.
7. Serve tempura with dipping sauce and enjoy!
Cooking Time: 15-20 minutes
Tokyo Bekana and Shrimp Summer Rolls
Experience the flavors of Japan and Southeast Asia with this refreshing summer roll recipe, featuring crunchy Tokyo bekana (Japanese mustard greens) and succulent shrimp.
Ingredients:
– 1 package of rice paper wrappers
– 1/2 cup cooked and peeled shrimp
– 1/4 cup chopped Tokyo bekana
– 1/4 cup sliced red bell pepper
– 1/4 cup sliced cucumber
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– Salt to taste
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. Fill a large bowl with warm water.
2. Place a rice paper wrapper in the water and let it soften for about 30 seconds.
3. Remove the wrapper from the water and place it on a clean surface.
4. Arrange shrimp, Tokyo bekana, red bell pepper, and cucumber in the center of the wrapper.
5. Drizzle with soy sauce and sesame oil, then sprinkle with salt to taste.
6. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up tightly.
7. Repeat with remaining ingredients and serve immediately.
Cooking Time: 10-15 minutes
Tokyo Bekana and Avocado Salad with Wasabi Dressing
This refreshing salad combines the crunch of Tokyo Bekana greens with the creaminess of avocado, all tied together with a spicy kick from wasabi dressing. Perfect as a light lunch or side dish.
Ingredients:
– 4 cups Tokyo Bekana greens
– 1 ripe avocado, diced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup thinly sliced red onion
– 2 tbsp wasabi mayonnaise (or to taste)
– Salt and pepper, to taste
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. In a large bowl, combine Tokyo Bekana greens, avocado, cherry tomatoes, and red onion.
2. In a small bowl, whisk together wasabi mayonnaise, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Garnish with sesame seeds and chopped scallions, if desired.
5. Serve immediately.
Cooking Time: 10 minutes
Tokyo Bekana Stir-Fried Noodles with Beef
A flavorful and savory Japanese-inspired dish, Tokyo Bekana Stir-Fried Noodles with Beef is a quick and easy meal to prepare. This recipe combines tender beef strips with crispy vegetables and springy noodles, all coated in a sweet and savory sauce.
Ingredients:
– 8 oz beef strips (sirloin or ribeye)
– 1 cup Tokyo Bekana noodles
– 2 cups mixed vegetables (bell peppers, carrots, mushrooms)
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 cup soy sauce
– 1/4 cup oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add beef and cook until browned, about 3-4 minutes. Remove from wok and set aside.
3. Add remaining oil, garlic, and ginger to wok. Cook for 1 minute.
4. Add mixed vegetables and cook until tender, about 2-3 minutes.
5. Return beef to wok and stir in soy sauce and oyster sauce (if using). Cook for an additional 1-2 minutes.
6. Combine cooked noodles with beef and vegetable mixture. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Tokyo Bekana and Radish Pickles
This recipe combines the crunch of Tokyo Bekana (Asian greens) with the spicy kick of radishes, all tied together with a sweet and tangy pickling liquid. A perfect side dish or snack for any occasion.
Ingredients:
– 1 bunch Tokyo Bekana, chopped
– 2 large radishes, thinly sliced
– 1/2 cup rice vinegar
– 1/4 cup sugar
– 1/4 cup water
– 1 tsp salt
– 1/4 tsp red pepper flakes (optional)
Instructions:
1. In a medium saucepan, combine rice vinegar, sugar, water, salt, and red pepper flakes (if using). Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 5 minutes.
3. Pack Tokyo Bekana and radish slices into a clean glass jar or container. Pour the hot pickling liquid over the greens and radishes.
4. Let cool to room temperature, then refrigerate for at least 24 hours before serving.
Cooking Time: 10-15 minutes (including simmering time)
Tokyo Bekana and Mushroom Hot Pot
Experience the rich flavors of Tokyo with this comforting hot pot recipe, featuring tender mushrooms and crispy beknas (Japanese mustard greens).
Ingredients:
– 200g Tokyo Bekana (Japanese mustard greens)
– 250g mixed mushrooms (shiitake, cremini, oyster)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 4 cups dashi broth (or chicken/bone broth)
– Salt and pepper to taste
– Optional: noodles or rice for serving
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
5. Add the Tokyo Bekana and dashi broth. Bring to a simmer.
6. Reduce heat to low and let cook for 10-15 minutes or until the greens are tender.
7. Season with salt and pepper to taste.
8. Serve hot with noodles or rice, if desired.
Cooking Time: 20-25 minutes
Tokyo Bekana Pancakes with Soy-Ginger Glaze
Experience the harmonious fusion of Japanese flavors with these crispy and fluffy pancakes, perfectly balanced by a sweet and savory soy-ginger glaze. A perfect treat for breakfast or brunch.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 1/4 cup granulated sugar
– 2 tablespoons vegetable oil
– For the soy-ginger glaze: 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon grated ginger
Instructions:
1. In a bowl, whisk together flour, cornstarch, and salt.
2. In a separate bowl, whisk together milk, egg, and sugar.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a non-stick pan over medium heat and cook pancakes for 2-3 minutes per side.
5. For the glaze, combine soy sauce, honey, and ginger in a bowl.
6. Serve warm pancakes with a drizzle of soy-ginger glaze.
Cooking Time: 10-12 minutes (depending on pancake size)
Tokyo Bekana and Edamame Rice Bowl
This Japanese-inspired rice bowl combines the crunch of toasted Tokyo Bekana (Japanese mustard greens) with the creamy sweetness of edamame, all on a bed of fluffy Japanese short-grain rice.
Ingredients:
– 1 cup Japanese short-grain rice
– 2 cups water
– 1/4 cup Tokyo Bekana leaves
– 1/2 cup cooked edamame
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. Cook the Japanese rice according to package instructions using 2 cups of water.
2. Toast the Tokyo Bekana leaves in a pan with a little sesame oil until crispy.
3. In a separate pan, heat the edamame with soy sauce until warmed through.
4. Assemble the rice bowl by placing cooked rice at the bottom, followed by toasted Tokyo Bekana and edamame on top.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Tokyo Bekana and Pork Dumplings
Discover the harmonious fusion of Japanese and Chinese flavors with this recipe, combining tender pork dumplings with crunchy Tokyo Bekana (Japanese bok choy). This savory dish is perfect for a quick and satisfying meal.
Ingredients:
– 1 bunch Tokyo Bekana (Japanese bok choy), cleaned and cut into bite-sized pieces
– 1 lb ground pork
– 1/2 cup all-purpose flour
– 1 egg, lightly beaten
– 1/4 teaspoon salt
– 1/4 teaspoon white pepper
– 2 tablespoons soy sauce
– 2 tablespoons vegetable oil
Instructions:
1. In a large mixing bowl, combine ground pork, flour, egg, salt, and white pepper. Mix well until just combined.
2. Divide the mixture into small portions, about the size of a small egg. Shape each portion into a ball and then flatten slightly into a disk shape.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Cook the dumplings for 2-3 minutes on each side, until they are golden brown and crispy.
4. Add the Tokyo Bekana to the skillet and cook for an additional 2-3 minutes, until tender but still crisp.
5. Serve the pork dumplings with the Tokyo Bekana and a drizzle of soy sauce.
Cooking Time: Approximately 15-20 minutes
Tokyo Bekana Smoothie with Pineapple and Ginger
Experience the vibrant flavors of Tokyo in a refreshing smoothie! This unique blend combines the creamy texture of Tokyo Bekana (a type of Japanese mustard green) with the sweetness of pineapple and the spiciness of ginger.
Ingredients:
– 2 cups Tokyo Bekana leaves
– 1 cup frozen pineapple chunks
– 1/2 inch piece of fresh ginger, peeled and chopped
– 1/2 cup coconut water
– 1 tablespoon honey
– Ice cubes (optional)
Instructions:
1. In a blender, combine Tokyo Bekana leaves, pineapple chunks, and ginger.
2. Blend until the mixture is smooth and the greens are fully broken down.
3. Add coconut water and honey, blending until well combined.
4. Taste and adjust sweetness or spiciness as needed.
5. Pour into glasses and serve immediately, garnished with additional Tokyo Bekana leaves if desired.
Cooking Time: 2-3 minutes (blending time)
Tokyo Bekana and Scallion Pancakes
Experience the flavors of Japan with these crispy and savory pancakes, filled with the pungency of Tokyo Bekana (Japanese mustard greens) and the sweetness of scallions.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup cold water
– 1/4 cup grated Tokyo Bekana (Japanese mustard greens)
– 1 scallion, thinly sliced
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together flour, cornstarch, salt, and baking powder.
2. Gradually add in cold water to form a dough. Knead until smooth.
3. Divide the dough into 4-6 equal pieces.
4. Roll out each piece into a thin circle.
5. Place a few slices of scallion and some grated Tokyo Bekana onto one half of the circle.
6. Fold the other half over to form a half-moon shape, pressing edges to seal.
7. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
8. Fry the pancakes until golden brown, flipping halfway through (about 3-4 minutes per side).
9. Drain on paper towels and serve warm.
Cooking Time: 10-12 minutes
Tokyo Bekana and Tuna Poke Bowl
This refreshing bowl combines the crunch of Tokyo Bekana greens with the savory flavor of tuna poke, all tied together with a zesty ponzu sauce. Perfect for a quick and healthy meal or snack!
Ingredients:
– 4 cups Tokyo Bekana greens
– 1 can (6 oz) sushi-grade tuna
– 1/2 cup soy sauce
– 1/4 cup rice vinegar
– 2 tbsp sesame oil
– 2 tsp grated ginger
– Salt and pepper to taste
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Cut the tuna into small cubes and marinate in a mixture of soy sauce, rice vinegar, sesame oil, and grated ginger for at least 30 minutes.
2. Rinse the Tokyo Bekana greens and spin dry.
3. In a large bowl, combine the marinated tuna, Tokyo Bekana greens, and ponzu sauce (1/4 cup soy sauce + 2 tbsp rice vinegar).
4. Season with salt and pepper to taste.
5. Garnish with sesame seeds and chopped scallions if desired.
6. Serve immediately.
Cooking Time: 15 minutes
Summary
Get ready to elevate your salad game with these 18 crispy Tokyo Bekana recipes, perfect for every season! From refreshing summer rolls to hearty hot pots and savory stir-fries, this versatile vegetable takes center stage. Enjoy classic combinations like Tokyo Bekana and Cucumber Sesame Salad or Spicy Tokyo Bekana Stir-Fry with Garlic, or try something new with recipes like Tokyo Bekana Wraps with Grilled Chicken or Tokyo Bekana Miso Soup with Tofu. Whether you’re in the mood for something light and crunchy or rich and savory, these recipes have got you covered.
