Foryoueats: Chukadon (Chinese-Style Rice Bowl)

Ingredients

• 4 dried wood ear mushrooms (1/8 oz, 3 g)
• ½ carrot (3.5 oz, 100 g)
• 1 Shanghai bok choy (3.5 oz, 100 g)
• 2 leaves napa cabbage (6.6 oz, 188 g)
• ¼ piece boiled bamboo shoot (1.5 oz, 43 g)
• 1 shiitake mushroom (0.6 oz, 18 g)
• For the Shrimp and Pork:
• 6 oz sliced pork belly
• 6 shrimp (4.2 oz, 120 g)
• 1 Tbsp sake
• ¼ tsp Diamond Crystal kosher salt
• 2 tsp potato starch or cornstarch
• For Stir-Frying:
• 2 Tbsp neutral oil (divided; half for the pork and shrimp and half for the veggies)
• For the Seasoning Sauce:
• 1 cup chicken stock/broth
• ½ cup water
• ½ tsp sugar
• 1½ Tbsp soy sauce
• 1½ Tbsp oyster sauce
• ⅛ tsp white pepper powder (optional)
• 1 tsp toasted sesame oil
• For the Slurry:
• 2 Tbsp potato starch or cornstarch
• 2 Tbsp water
• For Serving:
• 3 servings cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving)
• white pepper powder (optional)