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Chukadon (Chinese-Style Rice Bowl)
Serves 2 · About 30 min
A rice bowl topped with stir-fried pork, napa cabbage, carrot, shiitake and quail eggs in a thick sauce.
① Cut, and mix the sauce→② Stir-fry the meat→③ Stir-fry the vegetables→④ Simmer and thicken→⑤ Arrange on a plate
What to buy
Meat
Vegetables
Eggs & packaged foods
Seasonings
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How to make it
1
Cut, and mix the sauce
- On the cutting board, separate the napa cabbage into the white stems and leaves. Slice the stems at an angle into pieces 1 cm wide and 5 cm long, and cut the leaves roughly into 4 cm pieces
- Peel the carrot and cut into thin strips 4 cm long and 3 mm thick
- Cut off the shiitake stems and slice 5 mm thick
- Cut large pieces of pork to about 3 cm and sprinkle with a pinch each of salt and pepper
- Drain the quail eggs
- In a dish, mix 200 ml water, 2 tsp chicken stock powder, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sake and 1 tsp sugar (the sauce)
- In another small dish, mix 1 tbsp potato starch and 2 tbsp water (potato starch slurry)
How to tell it's doneEverything is cut, and the sauce and potato starch slurry are ready.
2
Stir-fry the meat
- Put 1 tbsp vegetable oil in a frying pan and heat over medium heat
- Add the pork and stir-fry, separating it
How to tell it's doneNo pink parts of the pork are left, and it's all whitish brown.
3
Stir-fry the vegetables
- Add the napa cabbage stems, carrot and shiitake and stir-fry 2 minutes
- Add the napa cabbage leaves and stir-fry 1 minute
How to tell it's doneThe cabbage stems are a little see-through, and the carrot is soft enough to bend.
4
Simmer and thicken
- Mix the sauce again, then add it. Add the quail eggs too
- When it boils, simmer 2 minutes
- Turn to low heat, mix the potato starch slurry well again, then pour it in a little at a time, stirring right away with the spatula
- When it boils again, keep stirring for about 30 seconds, turn off the heat and drizzle with 1 tsp sesame oil
- Taste it. If the flavor is weak, add a pinch of salt
How to tell it's doneAll the liquid has thickened, and the sauce coats the ingredients when you stir with the spatula. It's clear, with no cloudy white parts.
Be carefulThe starch sinks to the bottom of the slurry, so always mix it just before adding. If you add it all at once without stirring, it forms lumps.
5
Arrange on a plate
- Put 200 g rice each in plates or bowls
- Pour half the sauce over each. 3 quail eggs each
ReadyThe sauce is poured over the rice and it's steaming.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
It doesn't thickenIt wasn't brought to a boil after adding the slurry in step 4. Heat again, stirring, until it boils.
The sauce is full of lumpsYou added the slurry all at once without stirring. Next time add it a little at a time and stir right away.
WateryWater came out of the napa cabbage. Stir-fry a little longer in step 3, or add just a little more slurry: 1 tsp potato starch + 2 tsp water.
The flavor is weakAdd salt a pinch at a time, tasting each time.
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