Chukadon (Chinese Style Donburi)

Ingredients

• 2 tablespoonsvegetable oil or grapeseed oil
• 1/2 mediumonion, peeled and thinly sliced
• 1 smallcarrot, thinly sliced on the bias
• 1/2 piece, or 85 g (3 oz)boiled bamboo, thinly sliced, or canned bamboo shoots, drained
• 57 g (2 oz)fresh wood ear mushrooms, chopped
• 10 to 12 largeprawns, thawed, peeled and deveined
• 6 leaves (about 283 g / 10 oz)napa cabbage, chopped
• 530 ml (2 1/4 cups)low-sodium chicken stock
• 2 tablespoons mixed with 3 tablespoonscornflour and water
• 1 tablespoonsesame oil
• 6 cupscooked Japanese rice
• 3 1/2 tablespoonssoy sauce
• 1 1/2 tablespoonssake
• to tastesalt and ground white pepper

Instructions

1. 1

   Stir-fry vegetables

   Set a large, deep frying pan over medium-high heat and add the oil, swirling to coat the base. Stir-fry the onion and carrot for 2 minutes, then add the bamboo and cook for 1 minute. Add the wood ear mushrooms and prawns and cook for 3 minutes.

2. 2

   Add the cabbage

   Add the cabbage and chicken stock to the pan, cover with a lid and cook for 2 minutes.

3. 3

   Add the seasonings

   Stir in the soy sauce and sake, cover the pan again and cook for 2 minutes.

4. 4

   Thicken the sauce

   Quickly stir the cornflour and water together, then pour the mixture into the pan. Stir and continue cooking until the sauce thickens.

5. 5

   Season and serve

   Turn off the heat and stir in the sesame oil. Season with salt and white pepper, then serve straight away over warm white rice.

What is chukadon?

Chukadon is a Japanese donburi: a bowl of rice topped with a cooked savoury mixture. Its name reflects Chinese-influenced flavours, often paired with a thick, glossy sauce.

This version combines prawns, cabbage, mushrooms and bamboo shoots. Cooking the vegetables and prawns in stock before thickening the liquid gives the topping a saucy texture that coats the rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 557 calories, 18g protein, 92g carbs, 12g fat.

The rice supplies most of the carbohydrates, while the oil, sesame oil and prawns contribute fat and the prawns provide protein. For a more balanced plate, add a simple vegetable side and serve a measured portion of rice with the topping.

The vegetables and prawns

Thin slices: Cut the onion and carrot finely so they cook quickly during the short stir-fry. Slicing the carrot on the bias also gives the pieces a broad surface.

Prawns: Add them with the mushrooms and cook for the stated 3 minutes before adding the cabbage and stock. If they are already cooked, watch closely so they do not become tough.

Building the sauce

Stock and seasonings: The chicken stock provides the liquid, while soy sauce and sake season it. Keep the pan covered during the two brief simmering stages.

Cornflour slurry: Stir the cornflour and water together just before adding, as the cornflour can settle. Stir it through the pan until the sauce thickens.

Getting the texture right

Tender vegetables: The cabbage cooks for only a few minutes, so it should soften while retaining some structure. Keep the lid on for the two-minute simmer to help it cook evenly.

Glossy sauce: Once the slurry is stirred in, look for a thicker sauce that clings to the ingredients. Stop cooking when it reaches that consistency.

Keeping to the 25-minute timing

Prep first: Slice the vegetables, prepare the prawns and mix the cornflour with water before starting the stir-fry. The cooking stages move quickly once the pan is hot.

Rice timing: Have the cooked rice warm and ready by the time the topping is finished. The recipe serves the topping immediately over the rice.

Serving the rice bowl

Warm rice: Divide the rice between four bowls and spoon the hot prawn and vegetable mixture over it. Include plenty of sauce so it can season the rice.

A simple side: Serve with a light vegetable side or a small bowl of soup if you want a fuller meal. Keep any accompaniments mild so the savoury topping remains the focus.

Recipe notes & tips

• Have the vegetables sliced and the sauce ingredients measured before heating the pan.
• Use a large, deep frying pan so the cabbage and stock fit comfortably.
• Stir the cornflour slurry immediately before adding it to the pan.
• Keep the rice warm while the topping cooks so everything is ready to serve together.
• Taste before adding salt, as the soy sauce and stock already season the dish.

Variations

• Use chicken: Replace the prawns with thinly sliced chicken and cook it through before adding the cabbage.
• Add more vegetables: Include sliced mushrooms or another quick-cooking vegetable alongside the existing mix.
• Make it vegetarian: Use vegetable stock and replace the prawns with tofu or extra vegetables.
• Adjust the seasoning: Add a little more soy sauce or sake to suit your taste.
• Use another rice: Serve the topping over another warm short-grain rice if Japanese rice is unavailable.

Common mistakes to avoid

• Crowding the pan: Use a large, deep pan so the ingredients can be stirred and coated evenly.
• Skipping the slurry stir: Cornflour settles in water, so mix it again just before pouring it in.
• Adding slurry too early: Stir it in after the covered simmering stages so it thickens the finished sauce.
• Overcooking the prawns: Follow the stated cooking time and avoid leaving them in the hot pan after the dish is done.
• Serving with cool rice: Warm the rice before spooning the hot topping over it.

How to store

Refrigerate leftover topping and rice separately in covered containers and use within 2 days. Reheat the topping until piping hot, adding a splash of water if the sauce has become too thick, and warm the rice separately.

Frequently asked questions