Among all Japanese donburi dishes, chukadon seems to be the least well known. One explanation could be that this stir fried vegetables and meat rice bowl dish looks more Chinese than Japanese.
Ingredients
Spliced pork 100g
Squid 1 whole
Carrots 2 thin ones (1/2 if Japanese size one)
Cabbage 2 leaves
Chinese cabbage 4 leaves
Bok Choy 1
Bean sprouts 1.5 handful
Seasoning:
Potato starch some (for squid and pork, and for thickness at the end)
Salt and pepper some
Oil 1 table spoon
Japanese Sake 1 table spoon
Chicken stock powder 1 tea spoon (Dissolve in hot water) Soy sauce 1 table spoon
Cooking Instructions
After cleaning and preparing squid, score on the surface of them. Cut sliced pork into bite-size pieces.
Season with salt and pepper and coat with potato starch.
Cut leaf veggies into bite-size. Cut carrots into thin rectangles.
Heat a frying pan and put the oil to heat. Fry squid and pork.
When the pork is cooked, add carrots, white part of Chinese cabbage, root part of Bok Choy and fry.
When white parts become transparent, add all the rest of veggies and Japanese Sake and fry.
Once vegetables are cooked, pour the dissolved chicken stock powder and add salt and soy sauce.
Adjust the saltness on your own taste.
Dissolve 1.5 tea spoon of potato starch with water and pour into the frying pan.
