When served with 150g steamed rice:
428 calories per serving (1/2 of recipe); 17.1g protein; 3.0g fat; 79.0g carbohydrate; 1077mg sodium (with 50% reduced-sodium soy sauce; 1419mg with regular soy sauce); 53mg cholesterol; 3.1g fiber
3 hakusai napa cabbage leaves
1 chingensai baby bok choy
3cm red pepper
2 shiitake mushrooms
1 small knob ginger
1 small clove garlic
Potato starch (to clean prawns; not in photo)
1-2 tsp oil (for sauteing; not in photo)
For soup & seasoning
100cc chicken stock
1 1/2 tbsp soy sauce
1 1/2 tbsp oyster sauce
1 tbsp sake
1 tbsp sugar
1/2 tbsp rice vinegar
1-2 tbsp potato starch + 1-2 tbsp water
Mix all seasonings (soy sauce, oyster sauce, sake, sugar and rice vinegar), and set aside.
Cut hakusai and chingensai into 3-4 cm pieces.
Cut carrot into 3-4cm and thinly slice.
Thinly slice red pepper and shiitake.
Finely chop ginger and garlic.
Slice scallops in half horizontally (to obtain two rounds per scallop).
Clean prawns with potato starch, rinse, and drain well.
Wrap carrot in plastic, and microwave for 10-15 seconds.
Carrot does not need to be very soft at this point.
In a frying pan, heat oil, and saute ginger and garlic on medium low to low heat.
In the same frying pan, saute firm, white sections of hakusai, chingensai and shiitake on medium high heat.
Vegetables do not need to be fully cooked at this stage; being almost done is the goal.
Add chicken stock and put back prawns and scallops, and bring to boil.
Add potato starch + water mixture to thicken sauce.
Always first mix the mixture well, then add 1/2-2/3 of the specified amount by swirling it into the pan or pouring onto a spatula as you move it in a circle over pan.
Serve on top of steamed rice.
- Without microwaving, the carrot would stay very crispy, almost raw. The slightly softer texture matches other ingredients better.
- When sauteing prawns and scallops, do not wait until all pieces change color. Instead, transfer individual pieces as they change color. Sauteing them for a long time as you wait for all pieces to be ready could result in some pieces being overcooked and having a rubbery texture.
- If the frying pan looks very dry after removing prawns and scallops, add a tiny amount of oil before starting to saute vegetables.
- For extra aroma, add a very small amount (1/4 tsp max) of sesame oil at the very end before serving over steamed rice.
- Rice vinegar is optional. If not using rice vinegar, reduce the amount of sugar and oyster sauce for a better flavor balance.
- You can add anything you find in your fridge.
- Other common ingredients include pork, chicken, calamari, hard-boiled quail eggs, moyashi bean sprouts, boiled takenoko bamboo shoots, green pepper, onions, leafy greens (especially those with thicker leaves, such as komatsuna, gailan Chinese broccoli, yu choy sum and tatsoi/tacai), peas, various mushrooms, etc.
- See kaisen chukadon for a reduced-sodium version.
(Last updated: June 7, 2014)