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Chukadon ｜ Kenmasu Cooking's recipe transcription

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Cooking

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Ingredients

Pork booth meat : 80g
Seafood mix : 80g
Salt (for seasoning) : a little
Sake (for seasoning) : 1 tablespoon
cabbage : 100g
Bok-choy : Half
onion : 1/4 piece
Bamboo shoots : a little
carrot : a little
Wood ear : a little
Quail eggs : Six
oil : 2 tablespoons
water : 350cc
Somi Shantung : 1 tsp
Oyster sauce : 1 and a half tbsp
Soy sauce : 1 tablespoon
sugar : 1/2 teaspoon
Water-soluble potato starch : Appropriate amount
Sesame oil : 1 tsp

Time required

10minutes

Procedure

1) Get ready 00:39
Put pork and seafood mix in a bowl, add salt and sake, and mix well. Add water-soluble potato starch and coat.
2) Fry the ingredients 02:08
In a frying pan, add oil (1 tbsp) and fry the pork and seafood mix. When the whole is lightly cooked, set it aside on a plate.
Add oil (1 tbsp) to the frying pan again and fry the vegetables. When the oil is completely mixed, add water and wood ear mushrooms and wait until it boils.
3) Season 04:45
Add Somi Shantung, oyster sauce, soy sauce, and sugar and mix well.
When it boils, add the pork and seafood mix.
When the taste is familiar to the whole, add bok choy and quail eggs and simmer lightly.
Add water-soluble potato starch and mix gently to complete!

Point

When stir-frying vegetables, the sweetness of the vegetables will stand out if you stir-fry while mixing well so that the oil blends into the whole.
Bok choy is easy to cook, so add it last.
If you heat the quail eggs too much, they will explode and the contents will come out, so it is best to put them in at the end and heat them lightly.