Chukadon (Donburi al estilo chino)

Ingredientes

• 2 tablespoons vegetable oil or grapeseed oil
• 1/2 medium onion, peeled and thinly sliced
• 1 small carrot, thinly sliced on the bias (at an angle)
• 1/2 piece boiled bamboo, thinly sliced, or 3 ounces canned bamboo shoots, drained
• 2 ounces fresh wood ear mushrooms, chopped
• 10 to 12 large shrimp, thawed, peeled and deveined
• 6 napa cabbage leaves (about 10 ounces), chopped
• 2 1/4 cups low sodium chicken stock
• 2 tablespoons cornstarch mixed with 3 tablespoons water
• 1 tablespoon sesame oil
• 6 cups cooked Japanese rice
• 3 1/2 tablespoons soy sauce
• 1 1/2 tablespoons sake
• Salt and ground white pepper, to taste

Preparación

1. 1

   Stir fry the vegetables: In a large deep skillet over medium high heat, add the oil and swirl it around to coat the surface evenly. Add the onion and carrot and stir fry for 2 minutes. Add the bamboo and stir fry for 1 minute. Add the wood ear mushrooms and shrimp, and cook for 3 minutes.

2. 2

   Add cabbage and simmer: Add the cabbage and chicken stock and cover the skillet with a lid. Cook for 2 minutes.

3. 3

   Add the sauce: Add the soy sauce and sake, stir, close the lid, and cook for 2 minutes.

4. 4

   Stir in the cornstarch slurry: Give the cornstarch and water a quick stir and add it to the skillet. Stir and keep cooking until the sauce thickens.

5. 5

   Season and serve: Turn the heat off, stir in the sesame oil, and season with salt and pepper. Serve immediately over warm white rice.