All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Saishin to kani, shiitake, tamago no itamemono / yu choy sum, crabmeat, shiitake mushrooms and egg saute

A simple vegetable saute seasoned with salt, pepper and aromatic soy sauce. Shiitake adds an earthy note, the egg deepens the taste, and the crabmeat provides an extra boost.


1/3-1/2 bunch (100 g) saishin yu choy sum
Tiny handful crabmeat (65g in photo)
3 shiitake mushrooms
1 egg
1/2 tbsp sake
1 tsp soy sauce
Salt and black pepper, to taste (not in photo)
1 tsp oil (for sautéing; not in photo)


Chop yu choy sum into 3-4 cm, and slice shiitake 3-4 mm thick. Lightly beat egg.
(Yu choy sum stems are cut smaller in photo, for no real reason; the same size as leaves is fine.)


In a frying pan, heat oil, and first saute yu choy sum stems and shiitake on medium high heat.
When yu choy sum stems turn bright and translucent, add leaves, and continue sauteing.
When leaves brighten, add salt, and stir.


Add crabmeat, and stir.

Add sake and soy sauce, and stir.

Add black pepper, and stir.


Swirl in egg, and mix roughly.

Immediately turn off heat or remove from heat; finish cooking with remaining heat.

  • Adding black pepper toward the end results in a stronger punch.
  • Any leafy greens work. Among them, komatsuna, nanohana field mustard, chingensai and ta cai in particular cook similarly and have a similar taste and texture as yu choy sum.
  • If crabmeat is not available, simply skip it. Kamaboko or chikuwa works great as a substitute.
  • Because of the sodium content of crabmeat, use only a small amount of salt. You can also skip the salt altogether.

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