Chinese-Style Rice Bowl (Chuka Don) Recipe – A Japanese Comfort Meal

Chukadon Ingredients

• For the Rice (2 servings)
  2 bowls (about 400g) of steamed Japanese short-grain rice
  Substitute: Medium-grain or Calrose rice works if short-grain is unavailable, though the texture may differ slightly.

• For the Pork and Vegetables
  3.5 oz (100g) thinly sliced pork (komagire or pork scraps)
  Substitute: Chicken or turkey slices for a leaner option.
  2 leaves (about 160g) napa cabbage, roughly chopped
  Substitute: Bok choy or regular green cabbage for a different texture.
  1/3 medium carrot, peeled and sliced
  2g dried wood ear mushrooms (kikurage), rehydrated and sliced
  Substitute: Shiitake mushrooms or black fungus.
  1/3 long Japanese leek (naganegi) or 1/2 regular leek, diagonally sliced
  Substitute: 2–3 green onions (scallions) if leeks are unavailable.
  6 snow peas
  Substitute: Sugar snap peas or green beans for a similar crunch.
  50g bamboo shoots (water-packed), sliced
  Substitute: Baby corn or simply omit if unavailable.
  6 quail eggs (canned or boiled)
  Substitute: 2 regular chicken eggs, boiled and halved (though not the same look).
  1 tablespoon toasted sesame oil
  A pinch of salt and pepper, to taste