Roasted Tokyo Bekana is a quick, flavour-packed side dish that turns delicate Asian greens into something savoury, tender, and just a little crispy around the edges. Tossed with garlic, ginger, sesame, and soy, it’s an easy weeknight recipe that pairs beautifully with rice bowls, noodles, or grilled proteins.
Roasted Tokyo Bekana
2 heads Tokyo Bekana
2 garlic cloves, minced
2 tbsp low sodium soy sauce (or coconut aminos)
1 tbsp sesame oil
1/2 tbsp fresh ginger, minced or grated
1/4 tsp red pepper flakes (more to taste)
1 tbsp sesame seeds
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Preheat the oven to 450 degrees.
Mix together garlic, soy sauce, sesame oil, ginger & red pepper flakes in small bowl.
Place quartered tokyo bekana on a baking sheet sprayed with cooking spray. Pour or brush sauce over the tokyo bekana.
Roast the tokyo bekana for 5-7 min, or until stems are tender.
Exact cooking time will depend on size & thickness of tokyo bekana. Remove from oven & top with sesame seeds.
Note: Works great with bok choi and asian cabbage, just alter cooking time.