Are you looking for a versatile ingredient to add flavor and excitement to your meals? Look no further than Tokyo Bekana, also known as Japanese mustard greens. With its slightly bitter taste and crunchy texture, Tokyo Bekana can be used in a variety of dishes, from savory stir-fries to refreshing salads. In this article, we’ll explore 18 flavorful Tokyo Bekana recipes that are perfect for any occasion.
From spicy kimchi to hearty soups, and from sautéed greens to crispy tempura, these recipes showcase the incredible versatility of Tokyo Bekana. Whether you’re a seasoned cook or just starting out in the kitchen, you’ll find inspiration in these mouth-watering dishes that will have you reaching for this tasty ingredient again and again.
Tokyo Bekana and Shrimp Stir-Fry
This Japanese-inspired stir-fry combines the crunch of Tokyo Bekana (Japanese mustard greens) with succulent shrimp, all wrapped up in a savory soy-based sauce. This quick and easy recipe is perfect for a weeknight dinner or a weekend meal.
Ingredients:
– 1 bunch Tokyo Bekana, stems removed and leaves chopped
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Optional: sliced green onions for garnish
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
4. Remove the shrimp from the skillet and set aside.
5. In the same skillet, add the remaining 1 tablespoon of oil and the chopped Tokyo Bekana.
6. Cook for 2-3 minutes, stirring frequently, until the greens are tender but still crisp.
7. Return the shrimp to the skillet and stir in soy sauce, rice vinegar, and sesame oil.
8. Season with salt and pepper to taste.
9. Serve immediately, garnished with green onions if desired.
Cooking Time: 15-20 minutes
Spicy Tokyo Bekana Kimchi
Kimchi is a staple Korean condiment, and this recipe adds a spicy twist with the addition of Tokyo Bekana (Japanese mustard greens). This kimchi is perfect for those who enjoy a little heat in their dishes.
Ingredients:
– 2 lbs Tokyo Bekana greens, cut into 1-inch pieces
– 1/4 cup Korean chili flakes (gochugaru)
– 1/4 cup fish sauce
– 1/4 cup rice vinegar
– 1/4 cup water
– 2 cloves garlic, minced
– 1/2 cup chopped scallions
– Salt to taste
Instructions:
1. In a large bowl, combine Tokyo Bekana greens, Korean chili flakes, fish sauce, rice vinegar, and water.
2. Mix well until the greens are evenly coated with the seasoning mixture.
3. Add garlic and scallions; mix again to combine.
4. Pack the kimchi mixture into a jar or container, pressing down firmly to remove any air pockets.
5. Cover and let it ferment at room temperature for 1-2 weeks, shaking the jar daily.
Cooking Time: 10 minutes ( preparation time)
Fermentation Time: 1-2 weeks
Tokyo Bekana Salad with Sesame Dressing
Experience the vibrant flavors of Japan with this refreshing Tokyo Bekana Salad, featuring crunchy stems and leaves, paired with a nutty sesame dressing.
Ingredients:
– 1 bunch Tokyo Bekana (garnet greens), cleaned and chopped
– 1/2 cup sesame oil
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon grated ginger
– Salt and pepper to taste
– 1/4 cup toasted sesame seeds
Instructions:
1. In a blender or food processor, combine sesame oil, soy sauce, rice vinegar, honey, and grated ginger. Blend until smooth.
2. In a large bowl, combine chopped Tokyo Bekana stems and leaves.
3. Pour the sesame dressing over the salad and toss to coat.
4. Sprinkle toasted sesame seeds on top.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Garlic Butter Tokyo Bekana Sauté
This recipe highlights the sweet and nutty flavor of Tokyo Bekana greens, elevated by a rich garlic butter sauce. Perfect as a side dish or added to your favorite meal.
Ingredients:
– 1 bunch Tokyo Bekana greens (about 4 cups)
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– Salt and pepper, to taste
Instructions:
1. Rinse the Tokyo Bekana greens and pat dry with paper towels.
2. In a large skillet, melt 1 tablespoon of butter over medium heat.
3. Add the minced garlic and cook for 1-2 minutes, until fragrant.
4. Add the Tokyo Bekana greens to the skillet and cook for 2-3 minutes, or until slightly wilted.
5. Remove the greens from the skillet and set aside.
6. In the same skillet, add the remaining 1 tablespoon of butter.
7. Cook for 1 minute, until melted and fragrant.
8. Add the cooked Tokyo Bekana greens back to the skillet and toss with the garlic butter sauce.
9. Season with salt and pepper to taste.
10. Serve hot.
Cooking Time: 10-12 minutes
Tokyo Bekana and Tofu Miso Soup
This recipe combines the creaminess of miso soup with the crunch of Tokyo-style bok choy (bekana) and the tender texture of pan-fried tofu. Perfect for a quick and satisfying meal.
Ingredients:
– 1 bunch Tokyo-style bok choy (bekana), cleaned and separated into leaves and stalks
– 1 block firm tofu, cut into small cubes
– 2 tablespoons sesame oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 2 tablespoons white miso paste
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat sesame oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add bok choy leaves and stalks; cook until wilted, about 5 minutes.
4. Add tofu; cook for an additional 2 minutes.
5. Pour in vegetable broth and miso paste; whisk until smooth.
6. Season with soy sauce, salt, and pepper to taste.
7. Simmer for 10-15 minutes or until flavors have melded together.
8. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 25-30 minutes
Tokyo Bekana Wraps with Peanut Sauce
Experience the vibrant flavors of Japan and Southeast Asia in these scrumptious wraps, filled with crispy Tokyo Bekana greens and served with a creamy peanut sauce.
Ingredients:
– 1 package Tokyo Bekana (Japanese mustard greens)
– 1/2 cup cooked chicken breast, sliced
– 1/4 cup roasted peanuts
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1/4 teaspoon grated ginger
– Salt and pepper to taste
– 4 large flour tortillas
Instructions:
1. Preheat a non-stick pan or wok over medium-high heat.
2. Add sliced chicken and cook until browned, about 3-4 minutes. Set aside.
3. In the same pan, add roasted peanuts and cook for 1 minute, stirring frequently.
4. In a blender or food processor, combine soy sauce, rice vinegar, honey, and ginger. Blend until smooth.
5. Assemble wraps by spreading a layer of peanut sauce on each tortilla, followed by cooked chicken, Tokyo Bekana greens, and roasted peanuts. Serve immediately.
Cooking Time: 15 minutes
Tokyo Bekana and Pork Dumplings
This recipe combines the flavors of Japan and China in a delicious and savory dumpling dish. Tokyo Bekana, a type of Japanese mustard greens, adds a tangy twist to this classic pork-filled dumpling.
Ingredients:
– 1 bunch Tokyo Bekana (Japanese mustard greens)
– 1 pound ground pork
– 1/2 cup all-purpose flour
– 1 egg
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper, to taste
– Dumpling wrappers (about 20-24)
Instructions:
1. Prepare the Tokyo Bekana by washing and chopping it into small pieces.
2. In a large mixing bowl, combine ground pork, flour, egg, soy sauce, sesame oil, salt, and pepper. Mix well.
3. Lay a dumpling wrapper on a flat surface. Place about 1 tablespoon of the pork mixture in the center.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the dumpling.
5. Repeat with the remaining wrappers and filling.
6. Steam the dumplings for 8-10 minutes or cook them in boiling water for 5-7 minutes.
Cooking Time: 15-20 minutes
Quick Pickled Tokyo Bekana
Add a burst of flavor to your meals with this simple recipe for Quick Pickled Tokyo Bekana. This Asian-style pickle is perfect as a side dish, topping, or addition to sandwiches and salads.
Ingredients:
• 1 cup Tokyo Bekana (or bok choy) leaves
• 1/2 cup rice vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/4 teaspoon red pepper flakes (optional, for some heat)
Instructions:
1. Rinse the Tokyo Bekana leaves and pat them dry with paper towels.
2. In a large bowl, whisk together rice vinegar, water, sugar, salt, and red pepper flakes (if using).
3. Add the Tokyo Bekana leaves to the pickling liquid and make sure they are completely submerged.
4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours or overnight.
5. Serve the pickled Tokyo Bekana chilled, garnished with sliced green onions if desired.
Cooking Time: 2 hours (or overnight)
Tokyo Bekana and Mushroom Stir-Fry
Savor the flavors of Japan with this simple yet flavorful stir-fry recipe, featuring crunchy Tokyo Bekana greens and earthy mushrooms. Perfect as a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 1 bunch Tokyo Bekana greens (about 4 cups)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add mushrooms and cook until tender, about 3-4 minutes.
3. Add onion and garlic; cook for an additional minute.
4. Stir in Tokyo Bekana greens and soy sauce. Cook until greens are slightly wilted, about 1-2 minutes.
5. Season with salt and pepper to taste.
6. Serve hot over rice or noodles.
Cooking Time: 10-12 minutes
Tokyo Bekana Smoothie with Ginger
Start your day with a refreshing and invigorating blend of Japanese greens, sweet fruit, and spicy ginger.
Ingredients:
– 1 cup Tokyo Bekana (Japanese mustard greens)
– 1/2 banana
– 1/2 cup frozen pineapple
– 1-inch piece of fresh ginger
– 1 tablespoon honey
– 1/2 cup unsweetened almond milk
– Ice cubes (as needed)
Instructions:
1. Add the Tokyo Bekana, banana, pineapple, and ginger to a blender.
2. Blend on high speed until the greens are fully broken down and the mixture is smooth.
3. Add honey and blend until well combined.
4. Pour in almond milk and blend until the desired consistency is reached.
5. Taste and adjust sweetness or thickness as needed.
6. Serve immediately, garnished with additional ginger if desired.
Cooking Time: 2-3 minutes (blending time)
Tokyo Bekana and Scallion Pancakes
These delicate Japanese-style pancakes are filled with the savory flavors of Tokyo bekana (Japanese mustard greens) and scallions. Perfect as an appetizer or side dish, they’re sure to delight your taste buds.
Ingredients:
– 1 cup all-purpose flour
– 2 cups water
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 2 tablespoons vegetable oil
– 1 bunch Tokyo bekana (Japanese mustard greens), chopped
– 2 scallions, thinly sliced
– 1 egg, beaten
Instructions:
1. In a large bowl, whisk together flour and water until smooth.
2. Add salt, sugar, and vegetable oil; mix well.
3. Fold in chopped Tokyo bekana and scallions.
4. Pour the batter into a hot non-stick skillet or griddle over medium heat.
5. Cook for 2-3 minutes on each side, or until pancakes are golden brown.
6. Serve warm with your favorite dipping sauce.
Cooking Time: Approximately 10-12 minutes
Tokyo Bekana and Chicken Noodle Soup
This Japanese-inspired soup combines the delicate flavor of Tokyo Bekana (Japanese mustard greens) with the comforting warmth of chicken noodle soup. Perfect for a cozy evening meal, this recipe is easy to make and packed with nutritious ingredients.
Ingredients:
– 2 cups chicken broth
– 1 cup diced cooked chicken
– 1 bunch Tokyo Bekana, chopped
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 cup Japanese noodles (such as soba or udon)
– Salt and pepper to taste
Instructions:
1. In a large pot, combine chicken broth, diced chicken, Tokyo Bekana, onion, garlic, and ginger.
2. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes or until greens are tender.
3. Cook Japanese noodles according to package instructions. Drain and set aside.
4. Stir cooked noodles into the soup pot.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Tokyo Bekana Tempura
Savor the crispy and savory goodness of Tokyo Bekana Tempura, a popular Japanese street food. This recipe features thinly sliced Japanese mustard greens (Bekana) coated in a light and airy batter, deep-fried to perfection.
Ingredients:
– 1 bunch of Japanese mustard greens (Tokyo Bekana), thinly sliced
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup ice-cold soda water
– Vegetable oil for frying
– Tempura batter mix (optional)
Instructions:
1. In a large bowl, whisk together flour and cornstarch.
2. Gradually add soda water to the mixture and whisk until smooth.
3. Add sliced Bekana to the batter and toss to coat evenly.
4. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Once hot, carefully place battered Bekana slices into the oil in batches.
6. Fry for 2-3 minutes on each side or until crispy and golden brown.
7. Remove from oil with a slotted spoon and drain excess oil.
Cooking Time: 10-12 minutes
Enjoy your crispy Tokyo Bekana Tempura as a snack or appetizer, paired with your favorite dipping sauce!
Tokyo Bekana and Avocado Sushi Rolls
Experience the harmony of Japan’s freshest flavors with this unique sushi roll recipe, featuring Tokyo bekana (Japanese mustard greens) and creamy avocado.
Ingredients:
– 1 cup cooked Tokyo bekana
– 2 ripe avocados, sliced
– 1/2 cup short-grain Japanese rice
– 1 sheet of nori seaweed
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt to taste
Instructions:
1. Prepare the Japanese rice according to package instructions.
2. Cut the cooked Tokyo bekana into thin strips.
3. Lay a sheet of nori seaweed flat on a surface.
4. Spread a thin layer of Japanese rice onto the nori, leaving a 1-inch border at the top.
5. Place 2-3 slices of avocado and 2-3 strips of Tokyo bekana in the middle of the rice.
6. Roll the sushi using a bamboo mat or your hands, applying gentle pressure.
7. Slice into individual pieces and serve with soy sauce and sesame oil.
Cooking Time: 10 minutes (including preparation)
Tokyo Bekana Stir-Fried Noodles
Tokyo Bekana Stir-Fried Noodles Recipe
Experience the vibrant flavors of Tokyo with this quick and easy stir-fry noodle recipe, featuring a savory blend of vegetables and noodles.
Ingredients:
– 8 oz. soba or udon noodles
– 2 tablespoons vegetable oil
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, snap peas)
– 1/4 cup soy sauce
– 2 teaspoons rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. Cook noodles according to package instructions; set aside.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add onion and garlic; stir-fry until tender, about 2-3 minutes.
4. Add mixed vegetables; stir-fry for an additional 2-3 minutes, or until tender-crisp.
5. In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
6. Pour the sauce into the wok; stir to combine with the vegetables and noodles.
7. Season with salt and pepper to taste.
8. Garnish with green onions; serve immediately.
Cooking Time: 15-20 minutes
Tokyo Bekana and Egg Drop Soup
This Japanese-inspired soup combines the delicate flavor of Tokyo bekana greens with the richness of egg drop soup, perfect for a light and nourishing meal.
Ingredients:
– 2 cups Tokyo bekana greens
– 4 eggs
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 4 cups chicken broth
– Salt and pepper to taste
– Optional: soy sauce, sesame oil, or chili flakes for added flavor
Instructions:
1. In a large pot, heat the oil over medium heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Add the chicken broth and bring to a simmer.
4. Crack in the eggs and stir gently with a spoon to create thin egg strands.
5. Add the Tokyo bekana greens and cook until wilted, about 2-3 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with additional green onions or sesame seeds if desired.
Cooking Time: 15-20 minutes
Tokyo Bekana and Beef Bulgogi Bowls
Experience the flavors of Japan with this savory bowl recipe, combining tender beef bulgogi with crisp Tokyo bekanas (bok choy) and a hint of Asian-inspired seasonings.
Ingredients:
– 1 lb beef (sirloin or ribeye), sliced into thin strips
– 2 cups Tokyo bekanas (bok choy)
– 2 tbsp soy sauce
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tsp garlic, minced
– 1 tsp sesame oil
– Salt and pepper to taste
– Cooked white or brown rice, for serving
Instructions:
1. In a large bowl, whisk together soy sauce, Gochujang, brown sugar, rice vinegar, garlic, and sesame oil.
2. Add the sliced beef and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Preheat a grill or grill pan to medium-high heat. Remove the beef from the marinade and cook for 3-4 minutes per side, or until cooked to desired level of doneness.
4. Meanwhile, blanch the Tokyo bekanas in boiling water for 30 seconds to 1 minute, then shock in an ice bath. Drain and slice into thin strips.
5. Assemble the bowls by placing a scoop of rice on the bottom, followed by sliced beef, and finishing with crispy Tokyo bekanas.
Cooking Time: 20-25 minutes
Tokyo Bekana Pesto Pasta
Experience the unique fusion of Japanese flavors with this Tokyo Bekana Pesto Pasta recipe, featuring a vibrant green sauce and perfectly cooked noodles. This dish is perfect for adventurous foodies looking to add some excitement to their pasta routine.
Ingredients:
– 8 oz. soba or udon noodles
– 1/2 cup Tokyo Bekana leaves (Japanese mustard greens)
– 1/3 cup pine nuts
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a blender or food processor, combine Tokyo Bekana leaves, pine nuts, Parmesan cheese, garlic, and olive oil. Blend until smooth.
3. Add the pesto sauce to cooked noodles and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh basil leaves and serve immediately.
Cooking Time: 15-20 minutes
Summary
Discover the versatility of Tokyo Bekana with these 18 flavorful recipes for every occasion. From savory stir-fries to sweet and sour smoothies, there’s something for everyone. Try combining it with shrimp and sesame dressing in a salad, or add some heat with spicy kimchi. For a comforting meal, opt for miso soup or chicken noodle soup. Or get creative with wraps, pancakes, and sushi rolls. Whether you’re looking for a quick snack or a special occasion dish, Tokyo Bekana’s mild flavor and versatility make it the perfect ingredient to elevate your cooking game.
