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

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

The umami of crab goes well with bok choy.
This is a mildly flavored family favorite.

Ingredients: 4 servings

Bok choy
6 stalks
Canned crab meat
1 can
Finely-chopped Japanese leek
Ginger (finely chopped)
a little
1/2 cup
1/2 teaspoon
Salt, pepper
to taste
1/2 tablespoon
a little


1. Spread each bok choy leaf one by one. If the outer leaves are too big, cut in half horizonally, then vertically.
2. Blanch the bok choy quickly in salted water.
3. Heat a little oil in a pan, add the Japanese leek and ginger. When fragrant, add crab meat with its juice, and stir-fry briefly. Add the water and Weipa stock.
4. When the Weipa is dissolved, add bok choy. Cook until wilted, season with salt if necessary (and black pepper, if you like).
5. Pour in katakuriko dissolved in equal parts water to thicken the cooking liquid and make it into a sauce.

Story Behind this Recipe

I made this with canned crab that I received as a gift.
I tried stir frying the raw bok choy first, but blanching it is better as it cooks quickly and the flavor's mild.
I've also made this dish with broccoli instead of bok choy.