Chukadon: Japanese-Chinese Style Rice Bowl
A Delightful Japanese-Chinese Rice Bowl: How to Make Chukadon
Introducing Chukadon, a Japanese-Chinese style rice bowl brimming with a harmonious blend of various vegetables, meats, and seafood. Feel free to customize this recipe with your favorite ingredients, using up any leftover vegetables you have. This recipe focuses on a basic, easy-to-follow method that allows you to create a satisfying and delicious meal without complex steps.
Main Ingredients
- 150g thinly sliced pork belly (samgyeopsal)
- 100g frozen shrimp, peeled and deveined
- 5 hard-boiled quail eggs
- 1 dried shiitake mushroom, rehydrated
- 1 head of bok choy
- 2-3 leaves of napa cabbage
- 1/4 bell pepper (use a colorful one for visual appeal)
- 6-8 rehydrated wood ear mushrooms
- 1 tsp minced garlic
- 2 tbsp chopped green onions
- A small piece of ginger, thinly sliced
Cornstarch Slurry (for thickening)
- 2 Tbsp water
- 1 Tbsp cornstarch
Broth Base
- 300ml water
- 0.5 tsp chicken stock powder
Sauce Ingredients
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp sake (or mirin)
- 0.5 Tbsp sugar
- 1 pinch of salt
- 2 Tbsp water
- 1 Tbsp cornstarch
Broth Base
- 300ml water
- 0.5 tsp chicken stock powder
Sauce Ingredients
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp sake (or mirin)
- 0.5 Tbsp sugar
- 1 pinch of salt
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp sake (or mirin)
- 0.5 Tbsp sugar
- 1 pinch of salt
Cooking Instructions
Step 1
First, prepare the shiitake mushrooms. Remove the tough stems and slice the caps about 0.5cm thick, diagonally for a decorative cut. This helps them maintain their shape during cooking.
Step 2
For the bok choy, trim the base and cut the leaves into roughly 2-3cm long pieces. If the stems are very thick, slice them in half lengthwise before cutting.
Step 3
Separate the napa cabbage leaves and cut them into large, bite-sized pieces, about 5cm wide, on the diagonal. This adds a pleasant texture.
Step 4
Remove the seeds from the bell pepper and cut it into approximately 2cm triangular pieces, aiming for about 4-5 pieces. This adds a vibrant splash of color to the dish.
Step 5
Cut the green onions into roughly 5cm lengths and then halve them lengthwise. Splitting them helps to release their aromatic flavor.
Step 6
Peel the ginger and slice it thinly, then cut it into fine julienne strips. Mince the garlic as well.
Step 7
Place all the prepared vegetables (shiitake mushrooms, bok choy, napa cabbage, bell pepper) into a large bowl. Drizzle with 2 Tbsp of cooking oil and toss gently to coat. This oil coating helps the vegetables cook evenly and prevents them from becoming too watery.
Step 8
Heat 1 Tbsp of sesame oil in a wide pan over medium heat. Add the thinly sliced pork belly and stir-fry until it’s about halfway cooked and starts to change color. Then, add the minced garlic, chopped green onions, and sliced ginger, stir-frying until fragrant.
Step 9
Once the pork is no longer pink and is nicely browned, pour in the broth base (300ml water + 0.5 tsp chicken stock powder) and bring it to a boil. The chicken stock will add a layer of savory depth.
Step 10
When the broth is bubbling vigorously, add the thawed shrimp, rehydrated wood ear mushrooms, and hard-boiled quail eggs. Let it simmer for a moment. Be careful not to overcook the shrimp, as they can become tough.
Step 11
After the seafood and eggs have been added, gently place the oil-coated vegetables on top. Cover the pan and let it simmer for about 1 minute to slightly soften the vegetables.
Step 12
Remove the lid, give everything a gentle stir, and then add the sauce ingredients (2 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp sake, 0.5 Tbsp sugar, 1 pinch salt). Mix well to ensure the flavors meld. The oyster sauce adds a wonderful umami richness.
Step 13
Prepare the cornstarch slurry by mixing 2 Tbsp water with 1 Tbsp cornstarch. While stirring the Chukadon mixture, gradually pour in the cornstarch slurry, a little at a time, until you achieve your desired thickness. It’s important to add it slowly to avoid making it too thick.
Step 14
Once the sauce has thickened slightly to a pleasing consistency, turn off the heat. Your delicious Chukadon, with all the flavors beautifully combined, is ready.
Step 15
Serve the finished Chukadon generously over a bowl of warm, steamed rice. This makes for a satisfying and visually appealing meal. You can also garnish with nori strips or chopped scallions if desired.
