Bok choy with kamaboko

This was really good! It's bok choy with garlic, ginger and kamaboko (Japanese fish cake).

I used Gobo Tenpura, which is a fried fish cake with burdock. It's made from Alaskan pollock fish. According to the label, a serving is 2 oz., or 1/3 of this package. I previously vacuum sealed and froze servings so I just defrosted one serving in a bowl of cold water.

Cook the white parts of the bok choy for a several minutes in a little oil. I used olive oil.

Then add the garlic, ginger and kamaboko and cook for a few more minutes.

Finally, add the green parts of the bok choy. Cook until it starts to wilt, then add a splash of sake, soy sauce, and freshly ground black pepper.

That's it! Serve with rice.

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This page contains a single entry by Rick Kasguma published on September 18, 2015 1:46 PM.

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