Steps

1. In a bowl, combine Cooking Sake (Rice Wine) 2 tbsp, Oyster Sauce 1.5 tbsp, Soy Sauce 1/2 tbsp, Sugar 1 tsp, Chinese Soup Paste (Shantan) 1.5 tsp, Water 300ml, and Grated Ginger 10g. Mix lightly to create the sauce.
   🕒 00:20
2. In a separate small bowl, dissolve Potato Starch 1.5 tbsp in Water 3 tbsp to prepare a slurry. For a thicker sauce! For a really thick consistency, use a ratio of 1 part potato starch to 2 parts water. This helps prevent lumps.
   🕒 01:18
3. Slice the Carrot 50g into thin, uniform batons. For even cooking! Slice them thinly and evenly to ensure they cook at the same rate.
   🕒 01:54
4. Cut the Napa Cabbage 200g diagonally along the grain into large pieces. Chop the leafy parts roughly. For enhanced sweetness! Cutting along the grain makes them tender faster and brings out their natural sweetness.
   🕒 02:31
5. Thinly slice the green parts of the Scallion 1/2 diagonally to ensure they cook quickly. Important cleaning tip! Soil can accumulate at the base, so wash them thoroughly before using.
   🕒 03:19
6. Cut a cross into the base of the Komatsuna (Japanese Mustard Spinach) 1/3 bunch, separate the leaves, and wash thoroughly to remove any dirt. Chop the stems into 3cm pieces and the leaves roughly. For cleaner greens! Thoroughly separating and washing the base ensures all dirt is removed for a better taste.
   🕒 03:46
7. Trim the tough base from the Shimeji Mushrooms 1/2 pack and break them apart into bite-sized pieces by hand.
   🕒 04:29
8. Place the cut Napa Cabbage, Scallion, and Shimeji Mushrooms in the same container. Keep the Komatsuna separate to maintain its texture.
   🕒 04:46
9. Cut the Pork belly slices 100g into bite-sized pieces. Place in a bowl, add Salt, a pinch and Cooking Sake (Rice Wine) 1 tbsp, and knead until the liquid is absorbed.
   🕒 04:56
10. Once the liquid is absorbed, add Potato Starch 1.5 tsp and coat the pork thoroughly. For tender pork! Coating the pork with potato starch locks in its juices, keeping it moist even after simmering.
    🕒 05:35
11. Heat Vegetable Oil 1 tbsp in a deep frying pan over medium heat. Add the prepared pork and stir-fry until browned on all sides. Do not cook through completely; remove once browned.
    🕒 06:00
12. Keeping the pan over medium heat, stir-fry the Carrot. For fragrant carrots! Stir-frying the carrots first brings out their aroma and enhances their flavor.
    🕒 06:41
13. Once the carrots are tender and fragrant, add the vegetables (excluding the Komatsuna) - Napa Cabbage, Scallion, and Shimeji Mushrooms. Add a little more oil and stir-fry to coat everything evenly. For better texture! Coating with oil prevents the vegetables from becoming too watery and helps them cook more evenly.
    🕒 06:53
14. Once the vegetables are coated in oil, add the prepared sauce and stir while heating. Key to a great Chuka Don! Keeping the vegetables slightly crisp is a secret to delicious Chuka Don.
    🕒 07:15
15. When the sauce is hot, add the Quail Eggs, Komatsuna, and the reserved pork.
    🕒 07:43
16. The temperature will drop after adding the ingredients, so bring the mixture back to a rolling boil while stirring.
    🕒 07:57
17. Once boiling in the center, turn off the heat. Gradually add the potato starch slurry in about 3 portions, stirring well after each addition. For smooth thickening! Adding the slurry off the heat prevents lumps and ensures even thickening. Aim for a slightly thicker consistency than you think you need, as it will loosen up when served.
    🕒 08:05
18. Once thickened, turn the heat back to medium and heat thoroughly to stabilize the sauce's consistency.
    🕒 08:47
19. When heated through, turn off the heat and stir in Sesame Oil 1 tbsp and Black Pepper, to taste. For maximum aroma! The aroma of sesame oil and black pepper is delicate and can dissipate with heat, so adding them at the end preserves their flavor.
    🕒 08:52
20. Serve cooked rice in bowls, top generously with the Chuka Don mixture, and enjoy!
    🕒 09:10