Boiled Atsuage and Bok Choy
Boiled Chinese bok choy enhanced by Sakura shrimps.
15 minutes+
121kcal
0.7g
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 4)
Directions
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Place atsuage in strainer and douse with hot water to remove some of the oil. Remove, dry with paper towels and cut into large pieces.
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Cut the bok choy from above the root into 2-4 pieces. Cut into 5 cm (2 in) lengths.
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Boil the broth from (A) in a pot, add in the atsuage and the bok choy roots. After boiling for 3 min., add in the bok choy leaves and Sakura shrimps. Boil for another 2 min., then leave to cool.
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