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Chukadon | Kenmasu Cooking's recipe transcription

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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. 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. 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. 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.

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