Chukadon (Chinese-Style Rice Bowl)

Name: Chukadon (Chinese-Style Rice Bowl)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3
Ingredients: 4 dried wood ear mushrooms (1/8 oz, 3 g); ½ carrot (3.5 oz, 100 g); 1 Shanghai bok choy (3.5 oz, 100 g); 2 leaves napa cabbage (6.6 oz, 188 g); ¼ piece boiled bamboo shoot (1.5 oz, 43 g); 1 shiitake mushroom (0.6 oz, 18 g); For the Shrimp and Pork:; 6 oz sliced pork belly; 6 shrimp (4.2 oz, 120 g); 1 Tbsp sake; ¼ tsp Diamond Crystal kosher salt; 2 tsp potato starch or cornstarch; For Stir-Frying:; 2 Tbsp neutral oil (divided; half for the pork and shrimp and half for the veggies); For the Seasoning Sauce:; 1 cup chicken stock/broth; ½ cup water; ½ tsp sugar; 1 Tbsp sake; 1½ Tbsp soy sauce; 1½ Tbsp oyster sauce; ⅛ tsp white pepper powder (optional); 1 tsp toasted sesame oil; For the Slurry:; 2 Tbsp potato starch or cornstarch; 2 Tbsp water; For Serving:; 3 servings cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving); white pepper powder (optional)

Prep 20m

Cook 20m

Total 40m

This Chinese-style rice bowl, Chukadon, features a flavorful mix of pork belly, shrimp, and a variety of vegetables, like wood ear mushrooms, bamboo shoot, and napa cabbage. Served over a bed of Japanese short-grain rice and drizzled with a savory seasoning sauce, it's a satisfying and delicious dish.