Shred the bok choy into single leaves. Mix the ○ ingredients together. Heat sesame or vegetable oil in a pan.
Add○ ingredients to a hot pan. Stir rapidly to make soft-set scrambled eggs, then remove from the pan.
Add the bok choy and sake to the pan. Cover with a lid and steam-cook over medium heat, turning the bok choy over occasionally until it has wilted.
Add the ● ingredients to the pan and stir lightly, then add the ◎ katakuriko dissolved in water to thicken the sauce. Return the scrambled eggs to the pan, mix to combine and it's done.
Story Behind this Recipe
I wanted to make an inexpensive yet easy and hearty dish.
Don't let too much moisture evaporate while cooking. Thicken the sauce at the end. In Step 2, mix the oil and egg together rapidly using a scooping motion to make the egg soft and fluffy. Don't over-cook the egg once it's added to the pan.