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Chinese style Seafood Chukadon.

Updated: Oct 1, 2021

Chinese style seafood chukadon donburi with squid, baby corn, red pepper and pak choi served on a bed of Japanese short grain rice by kurumicooks Japanese Asian and Fusion cooking for your kitchen

i posted a recipe for Chinese style chicken chukadon earlier in the year and as it was well received, I thought I'd create another chukadon, this time using seafood. (BTW a "chukadon" in Japanese means a Chinese style meal on a bed of rice.


Anyway, i bought some squid rings (I know squid isn't everyone's proverbial cup of tea but I love it - sorry!) and got some king prawns out of the freezer. I added four vegetabless: pak choi, babycorn, red bell pepper and mushrooms and got cooking.


The sauce for this recipe is a fusion of Japanese and Chinese flavours and uses soy sauce, sake, oyster sauce, ginger and garlic. It creates a lovely fresh tasting sauce perfect for the fresh stir fried flavours of the seafood and veggies. 20 mins later, I had a great summer stir fry ready for the table (I admit, I pre-cooked my rice!). If squid isn't your thing, you could use some shellfish instead or perhaps some white fish - just make sure the seafood is cooked through - the sauce should be cooked until it is a little thickened but don't overdo it - the sauce should have a loose syrupy consistency.


If you'd like to try this out, you can find the youtube tutorial by clicking Chinese style Seafood Chukadon or scroll to the bottom of the page. the written recipe is just below.


Happy cooking! Kurumi XXXX.

 

Chinese style Seafood Chukadon

ingredients:


(makes 2 servings)


250g pak choi, rinsed

4 button mushrooms, cleaned

4 baby corn, rinsed

1/2 red bell pepper

2 tbsp veg oil

1/2 garlic paste

1/2 ginger paste

12 uncooked king prawns

100g squid rings


for the sauce:


100ml water

1 tbsp japanese cooking sake

1 tsp sugar

1 tbsp oyster sauce

2 tbsp soy sauce

2-3 tsp potato flour


2 portion of cooked rice

 

how to:


cut off the bottoms of the pak choi stems, then slice into bite size pieces


remove the ends of the babycorn, slice lengthways and halve


trim the ends of the mushroom stalks and slice


remove the bell pepper seeds and cut into bite size pieces


add the sake, sugar, oyster sauce, soy sauce & potato flour to the water and mix well


heat the oil in a frying pan and fry the garlic & ginger for 30 secs


add the pepper, mushrooms & babycorn and stir fry for 2 mins


add the pak choi and stir for 1 min


then add the prawns & squid and stir fry for 2-3 mins


stir in the soy sauce & oyster sauce mixture and stir fry until the sauce thickens a little


plate up 2 servings of rice and spoon the seafood and veggies over the top along with some sauce

 



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