Kaisen chukadon / Chinese-style seafood saute over steamed rice

A tasty Japanese donburi of a classic Chinese dish. This is a reduced-sodium version of a previously posted chukadon recipe. It uses more vinegar than the original recipe and much less soy sauce and oyster sauce, but the sourness is milder... Why? Vinegar is boiled (in microwave) to get rid of excess sourness, leaving just enough sour taste and a sensation that mimics saltiness. This recipe also uses Shaoxing wine instead of sake to ensure a flavorful outcome. All in all, this is a very satisfying dish that sticks to your ribs.

1/2 of recipe (when served with 150 g steamed rice):
401 calories; 15.8 g protein; 2.8 g fat; 74.9 g carbohydrate; 71.4 g net carbs; 521 mg sodium (with 50% reduced-sodium soy sauce; 673 mg with regular soy sauce); 37 mg cholesterol; 3.5 g fiber

Gobo to satsumaage, shimeji no donburi / burdock root, deep-fried fishcake and shimeji mushrooms over steamed rice

This is a reduced-sodium version of my standard gobo donburi. By desalinating satsumage fishcake and replacing part of soy sauce with rice vinegar, you can enjoy a tasty donburi without worrying about getting too much sodium!

1/2 of recipe (when served with 150 g steamed rice):
353 calories; 11.2 g protein; 3.6g fat; 65.5 g carbohydrate; 62.8 g net carbs; 320 mg sodium (with 50% reduced sodium; 548 mg with regular soy sauce); 107 mg cholesterol; 2.7 g fiber

Tenshinhan, shoyu-an / crab omelet on rice, with soy sauce-flavored sauce

Fluffy eggs with crabmeat. One of the standard Japanese-style Chinese dishes.

Kanitama donburi / crabmeat and egg on rice

Tender and flavorful.

Unagi no yanagawa-fu donburi / grilled eel with gobo burdock root and egg on rice, with sansho leaves

Grilled unagi, gobo burdock root and egg go wonderfully well together, making a savory, filling rice bowl.

Gobo donburi / rice with burdock root with eggs