Tokyo Bekana Rice Bowl Slaw

Tokyo Bekana is a new crop here at Red Wagon.

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Tokyo Bekana is an Asian green (obviously) with really tender leafy greens and crisp ribs much like bok choi. To store this green, wrap it loosely in a plastic bag and keep it in the refrigerator for at least a week. I have had this head wrapped in my refrigerator for 5 days and it is still perfect.

You can use the tender  leaves of Tokyo Bekana  as a salad green. The leaves are sweet and crisp. The lower part of the plant will hold up to a stir frying or sauteing. You can use the whole plant in stir frying, oh, soup too!.  The leaves will collapse, but still be delicious. I made a slaw and ate it over rice. I want to try this recipe using the TB instead of mustard greens. This looks like it would be really good too. I’ll let you know if I try either, and you do the same for me!

To make the slaw I cut up the vegetables we got last week which were; Tokyo Bekana, hakurei turnips, a few pea shoots, and a walking onion.

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Then I made one of my favorite dressings. It’s a miso based dressing.

Miso dressing:

  • 3 Tablespoons white miso paste
  • 3 Tablespoons rice wine vinegar
  • 1 Tablespoons low sodium soy sauce or tamari
  • 1 1/2 tablespoons maple syrup

Just mix that up and toss with your salad. You might not need it all. I like a lot of dressing if I am eating it with grains or rice. Nuts are nice with this salad too.

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I’m so happy to have CSA vegetables again.

Have a great week, see you at pick-up.

Mo

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This entry was posted in 2018, Bok Choy, Greens, Salads, Storage and Preparation, Turnips. Bookmark the permalink.

2 Responses to Tokyo Bekana Rice Bowl Slaw

  1. Kelly. says:

    Hi Mo!
    How do we store this green? Ours wilted super fast! Help?!?!? Thank you!!!
    Kelly.

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