Chinese Restaurant Style Rice Bowl Recipe by cookpad.japan
Cooking Instructions 1 Reconstitute the wood ear mushrooms and dried shiitake mushrooms in water. If possible, you'll want to soak the dried shiitake mushrooms a day in advance. 2 Separate the squid's body and head. Cut the body into 2 x 4 cm slices, and score the slices diagonally (similar to a pine cone). 3 Separate the tough ribs and tender leaves of the bok choy and slice. 4 Also separate the ribs and leaves of the Chinese cabbage and slice. Slice the Chinese cabbage ribs thinly. 5 Slice the carrot into 2 mm slices and lightly blanch. 6 Using the ingredients listed, season the shrimp and squid massaging the ingredients in well. 7 Season the pork too, massaging the ingredients in. 8 Lightly fry the pork, shrimp and squid in 130°C vegetable oil. In a separate pot, add the ingredients for the soup and bring to a gentle boil. 9 Cook the pork to about 80% doneness, and the shrimp and squid till they're about 60% done. The shrimp should now be plump. Be careful not to cook them too much. 10 The tough vegetables (carrot, Chinese cabbage and bok choy ribs) should also be lightly fried. 11 Add the fried vegetables, cloud ear mushrooms and dried shiitake mushrooms to the prepared soup and check the seasoning. Once everything has cooked to about 90% doneness add the tender parts of the vegetables. 12 Add water mixed with katakuriko to thicken the sauce. Drizzle sesame oil to finish. 13 Place some rice on a plate and then top with the mixture. Add boiled quail eggs and it's done! 14 The shrimp are plump and delicious. 15 16 17 1 Reconstitute the wood ear mushrooms and dried shiitake mushrooms in water. If possible, you'll want to soak the dried shiitake mushrooms a day in advance. 1 Reconstitute the wood ear mushrooms and dried shiitake mushrooms in water. If possible, you'll want to soak the dried shiitake mushrooms a day in advance. 2 Separate the squid's body and head. Cut the body into 2 x 4 cm slices, and score the slices diagonally (similar to a pine cone). 2 Separate the squid's body and head. Cut the body into 2 x 4 cm slices, and score the slices diagonally (similar to a pine cone). 3 Separate the tough ribs and tender leaves of the bok choy and slice. 3 Separate the tough ribs and tender leaves of the bok choy and slice. 4 Also separate the ribs and leaves of the Chinese cabbage and slice. Slice the Chinese cabbage ribs thinly. 4 Also separate the ribs and leaves of the Chinese cabbage and slice. Slice the Chinese cabbage ribs thinly. 5 Slice the carrot into 2 mm slices and lightly blanch. 5 Slice the carrot into 2 mm slices and lightly blanch. 6 Using the ingredients listed, season the shrimp and squid massaging the ingredients in well. 6 Using the ingredients listed, season the shrimp and squid massaging the ingredients in well. 7 Season the pork too, massaging the ingredients in. 7 Season the pork too, massaging the ingredients in. 8 Lightly fry the pork, shrimp and squid in 130°C vegetable oil. In a separate pot, add the ingredients for the soup and bring to a gentle boil. 8 Lightly fry the pork, shrimp and squid in 130°C vegetable oil. In a separate pot, add the ingredients for the soup and bring to a gentle boil. 9 Cook the pork to about 80% doneness, and the shrimp and squid till they're about 60% done. The shrimp should now be plump. Be careful not to cook them too much. 9 Cook the pork to about 80% doneness, and the shrimp and squid till they're about 60% done. The shrimp should now be plump. Be careful not to cook them too much. 10 The tough vegetables (carrot, Chinese cabbage and bok choy ribs) should also be lightly fried. 10 The tough vegetables (carrot, Chinese cabbage and bok choy ribs) should also be lightly fried. 11 Add the fried vegetables, cloud ear mushrooms and dried shiitake mushrooms to the prepared soup and check the seasoning. Once everything has cooked to about 90% doneness add the tender parts of the vegetables. 11 Add the fried vegetables, cloud ear mushrooms and dried shiitake mushrooms to the prepared soup and check the seasoning. Once everything has cooked to about 90% doneness add the tender parts of the vegetables. 12 Add water mixed with katakuriko to thicken the sauce. Drizzle sesame oil to finish. 12 Add water mixed with katakuriko to thicken the sauce. Drizzle sesame oil to finish. 13 Place some rice on a plate and then top with the mixture. Add boiled quail eggs and it's done! 13 Place some rice on a plate and then top with the mixture. Add boiled quail eggs and it's done! 14 The shrimp are plump and delicious. 14 The shrimp are plump and delicious. 15 15 16 16 17 17 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Oven Roasted Asparagus Pizza stuffed chicken Ray's' Garlic Bacon Twister Garlic & Lemongrass Roast Chicken Apple Cake Oven Roasted Asparagus Pizza stuffed chicken Ray's' Garlic Bacon Twister Garlic & Lemongrass Roast Chicken Apple Cake Blackeye Bean Salad Buffalo popcorn Grilled Salted Sardines Soft and Chewy Krispy Kreme-Style Donuts Chicken bake with mushrooms and sundried tomatos Chicken Tenders with Sweet Chili Mayonnaise Sauce Oven Roasted Asparagus Deep-fried Chicken Wing Kara-age with My Secret Marinade Zucchini burgers skillet peach cobbler Blackeye Bean Salad Buffalo popcorn Grilled Salted Sardines Soft and Chewy Krispy Kreme-Style Donuts Chicken bake with mushrooms and sundried tomatos Chicken Tenders with Sweet Chili Mayonnaise Sauce Oven Roasted Asparagus Deep-fried Chicken Wing Kara-age with My Secret Marinade Zucchini burgers skillet peach cobbler