This is why CHINESE FOOD is so Popular in JAPAN! | Chukadon Recipe

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https://kimonofighter.com/products/champ-s-japanese-kitchen-board

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Hey Guys! Did you know that many of the dishes in Japanese cuisine are inspired by China cuisine? In Japan, we call it Chuka Ryouri, and you can find it everywhere, from small independent shops to large chain restaurants! I made one of my favorites, Chukadon, a mixture of meat, seafood, and vegetables, in a thick and sticky sauce, all on top of a bed of rice!
You have to try this one out!

So Let’s Get Cooking!

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00:00 Intro
00:31 What is Chukadon?
01:15 Preparing the Meat and Seafood
01:48 Preparing the vegetables
04:30 Quail Eggs
05:18 Chukadon Sauce
05:42 Frying Time
07:13 Enjoy!
08:03 Champ’s Chopping Board and Knife

Ingredients

- 100g thinly sliced pork belly
- 2 tbsp water
- 1 tsp salt
- 2 tsp potato starch

- Mixed seafood
- Dried wood ear mushroom (or shiitake mushroom)
- 5 chinese cabbage leaves
- ½ carrot
- Japanese mustard spinach
- 30g bamboo shoot
- Baby corn
- Quail eggs
Sauce
- 400ml water
- 2 tbsp sake
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1.5 tbsp sugar
- 1 tsp dashi powder
- 10g grated ginger

- 2 tbsp potato starch
- 4 tbsp water
How to make:
- In a bowl, mix the pork, water, salt, and potato starch and set aside.
- Boil the seafood until cooked. Drain and set aside.
- Add water and rehydrate the dried mushrooms.
- For the Chinese Cabbage, cut and separate the stems from the leaves.
- Slice into 3 cm pieces.
- For the Japanese mustard spinach, cut off the root, wash, and cut into 3cm pieces.
- Peel and cut the carrot into thin slices.
- Cut the bamboo shoots into similar sized slices.
- Cut the root off the shimeji mushrooms and separate into a bowl.
- Cut the larger pieces of rehydrated mushrooms in half.
- Add the quail eggs to a pan of hot water.
- Turn on the heat and stir for one minute.
- Leave to boil for another 2 to 3 minutes.
- Drain and cool under cold water.
- Peel and set aside.
- Add all the ingredients for the sauce in a bowl, mix, and set aside.
- Mix the potato starch and water in a small cup and set aside.
- Fry the pork in sesame oil.
- Add the seafood.
- Then add in the carrots and baby corn and fry for one minute.
- Add the chinese cabbage stems, shimeji mushrooms and bamboo shoots.
- Fry for 30 seconds.
- Add all the sauce and bring to the boil.
- Cover with a lid and simmer until the vegetables are tender.
- Add the remaining ingredients and cook for another minute.
- Add in the potato starch slurry and cook until the sauce is thickened.
- Serve on top of freshly steamed rice.
- Enjoy!

Camera: Julian Domanski
Editor: Andy Cheng

Видео This is why CHINESE FOOD is so Popular in JAPAN! | Chukadon Recipe канала Champ's Japanese Kitchen