Chukadon (Chinese Style Donburi)

If stir fried veggies and tender shrimp, simmered in a savory gooey Chinese inspired gravy sounds like your thing, my Japanese chukadon recipe is definitely one you’ll want to try! I’ll show you how to make this Japanese rice bowl in under a half hour – plus we’ll have a look at some other popular donburi.

When I was a kid spending my summers with family in Japan, anytime we’d go out for chukadon (中華丼), I was a happy camper. It’s a Japanese rice bowl topped with stir fried vegetables, seafood and meat, simmered in a soy and sake based sauce. Actually, what I loved the very most was the sauce itself – thick, almost like a light gravy. I’ve always been drawn to that savory, umami and nutty flavor profile (that’s why I love things like moo goo gai pan so much). My uncle Ken told me that, “while chukadon is a Japanese dish, the origins are Chinese. In fact, the basic Japanese translation of chukadon is Chinese style donburi.” Thanks uncle Ken.

Chukadon Ingredients

Scroll to the bottom of this page for the full recipe!

• Oil: I always use neutral cooking oil like vegetable or grapeseed oil.
• Onion: White onion works best – thinly sliced into half moons.
• Carrot: Great for a little earthy sweetness. I slice these on the bias (diagonally).
• Boiled Bamboo: I love the mild sweet flavor and a texture that straddles the middle ground between crisp and soft. Boiled bamboo is commonly sold at Asian grocery stores as a single solid piece. But I’ve used canned bamboo shoots in a pinch.
• Wood Ear Mushrooms: These crunchy and springy mushrooms can be bought fresh or dried. If you have leftovers, make this wood ear mushroom salad on the side!
• Shrimp: It’s fine to use frozen shrimp. Just make sure they are thawed, shelled and deveined.
• Napa Cabbage: Great for a pliant crunch. Regular cabbage works too.
• Chicken Stock: I prefer low sodium stock. Powdered bouillon is a good alternative.
• Cornstarch: I mix cornstarch with cold water to create a slurry. Stir this in at the end to thicken the sauce.
• Sesame Oil: Just a tablespoon of sesame oil adds such a wonderful toasted nuttiness. I stir this in at the very end, after the heat is off.
• Japanese Rice: It wouldn’t be a proper rice bowl without the namesake ingredient. I prefer using short grain Japanese rice for chukadon.

How to Make a Chinese Style Rice Bowl

1. Stir fry the veggies. Get a large, deep skillet going over medium high heat and add the oil. Once hot, add the onions and carrots first and stir fry for about 2 minutes. Then add the bamboo and cook for 1 minute. Next, add the wood ear mushrooms and the shrimp and cook for an additional 3 minutes.
2. Simmer. Add the napa cabbage and chicken broth to the skillet and cover with a lid. Cook for 2 minutes. Take the lid off, add the sake and soy sauce mixture and stir. Put the lid back on and allow to cook for 2 more minutes.
3. Add cornstarch slurry. Give the cornstarch and water slurry a good mix. Remove the lid. Add the cornstarch slurry slowly – stirring constantly. Stir until the sauce thickens.
4. Season and serve. Finally, remove from the heat. Stir in the sesame oil and add salt and white pepper. Serve immediately over warm rice.

Frequently Asked Questions

What to Serve With Chukadon

This rice bowl is pretty hearty on its own. But, when I’m creating a Japanese feast at my place, here are some traditional side dishes that pair up perfectly.

• Goma-ae (Japanese Spinach Salad With Sesame Sauce)
• My Mom’s Miso Soup Recipe
• Edamame With Spicy Garlic Sauce
• Hijiki Salad (Hijiki No Nimono)
• Blistered Shishito Peppers

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Have you tried this chukadon recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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