Chukadon

This autumn, enjoy one of Japan’s top delicacies with a new recipe from Chef Yukari Ikeda! 

Ingredients: serves 1 

·                       2 cups bone broth 

·                       1 tablespoon sweet rice wine (sake or mirin)

·                       1 tablespoon soy sauce

·                       1 tablespoon oyster sauce

·                       1 teaspoon hoisin sauce

·                       1 tablespoon tapioca starch or corn starch dispersed in 1 tablespoon water

·                       drizzle sesame seed oil

·                       salt to taste

·                       pepper to taste

To make stir-fried meat: 

• 2 tablespoons vegetable oil
• 1 pound beef sirloin, cut into 2-inch strips
• 1 1/2 cups fresh broccoli florets
• 1 red bell pepper, cut into matchsticks
• 2 carrots, thinly slice
•      1 green onion, chopped
• 1 teaspoon minced garlic
• 2 tablespoons soy sauce
• 2 tablespoons sesame seeds, toasted

Chef Ikeda

Method:

- Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.

- Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

- In a small pan, stir in the broth, sweet rice wine, soy sauce, oyster sauce and hoisin sauce until simmering.

- Pour in the starch solution. Stir until the sauce is clear and thickened. Boil gently for seven to nine minutes until the sauce leaves no starchy sensation in the mouth.

- Take off the heat and drizzle in the sesame seed oil and stir.

- Taste the sauce and adjust seasonings.

-Add the sauce to stir-fried meat and vegetables.

You can enjoy the dish at Fortuna Hotel, 6B Lang Ha St, Ba Dinh Dist, Ha Noi. Tel: (84 – 4) 3831 3333 – 6435/6437/6413. Website: pr@fortuna.gvn