Can I make vegan chukadon instead?

You can! Simply sub the shrimp out for firm tofu, seitan or your favorite vegan meat substitute . Instead of the chicken stock, use vegetable stock.

I can't find wood ear mushrooms. What's a good substitute?

While the texture will be a little different, shiitake mushrooms make a great stand in - and they're fairly easy to track down at most grocery stores. If you use shiitakes, trim and discard the tough stems, and slice the mushrooms into strips.

Can I add meat or to this recipe? What about other types of seafood?

Definitely. Actually, chukadon typically comes with thinly sliced pork belly along with the veggies and seafood. If you want to add another seafood element on top of the shrimp, squid is a great option.

Chukadon (Chinese Style Donburi)

Name: Chukadon (Chinese Style Donburi)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2 tablespoons vegetable oil or grapeseed oil; ½ medium onion, peeled and thinly sliced; 1 small carrot, thinly sliced on the bias (at an angle); ½ 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 ¼ cups low sodium chicken stock; 2 tablespoons cornstarch mixed with 3 tablespoons water; 1 tablespoon sesame oil; 6 cups cooked Japanese rice; 3 ½ tablespoons soy sauce; 1 ½ tablespoons sake; Salt and ground white pepper, to taste

Description

Stir fried veggies and shrimp, simmered in a savory gooey Chinese influenced sauce. Make my Japanese chukadon recipe in 25 mins from start to finish.

Ingredients

Units Scale

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

Sauce

3 1/2 tablespoons soy sauce
1 1/2 tablespoons sake
Salt and ground white pepper, to taste

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Instructions

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.
Add cabbage and simmer. Add the cabbage and chicken stock and cover the skillet with a lid. Cook for 2 minutes.
Add the sauce. Add the soy sauce and sake, stir, close the lid, and cook for 2 minutes.
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.
Season and serve. Turn the heat off, stir in the sesame oil, and season with salt and pepper. Serve immediately over warm white rice.

Notes

Store any leftovers in the fridge for up to 2 days. Be sure to store the rice separate from the leftover stir fry.

Nutrition

Serving Size: 1 serving
Calories: 557
Sugar: 2.9g
Sodium: 470mg
Fat: 12g
Saturated Fat: 6.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 92.3g
Fiber: 1.2g
Protein: 17.9g
Cholesterol: 45.6mg