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* Light and Delicious * Salt-Flavoured Happosai (Eight Treasure Stir-Fry) *

* Light and Delicious * Salt-Flavoured Happosai (Eight Treasure Stir-Fry) *

This Happosai is flavoured with salt and chicken soup stock granules. Since the seafood adds seafood broth to the dish, it's very delicious.

Ingredients: 4 servings

Pork
150 g
Squid
1
Shrimp
100 g
Chinese or napa cabbage
1/4
Carrot
1/4
Wood ear mushrooms
4-5
★ Usukuchi soy sauce
1 teaspoon
★Salt
1 teaspoon
★Sake
2 tablespoons
Chicken soup stock granules
1 tablespoon
Boiling water
3 cups = 600 ml
Pepper
as needed
Sesame oil
as needed
Katakuriko
4 tablespoons
Water
as needed

Steps

1. Remove the guts and skin from the squid. Cut in half lengthwise, then into 2 cm wide and 4 cm long pieces. Remove the shells from the shrimp, and devein.
2. Chop the Chinese cabbage into pieces, and cut the carrot into thin and wide strips. Rehydrate the wood ear mushrooms in water, and cut into pieces.
3. Sprinkle a small amount of salt and sake on the squid and shrimp, and briefly stir-fry, then remove from the pan. Preseason the pork with 1/2 teaspoon of soy sauce and 1 teaspoon of sake, and briefly stir-fry, then remove from the pan.
4. Heat oil in a wok, and stir-fry the carrot and the stems of the Chinese cabbage. Add the wood ear mushrooms and Step 3 ingredients. Add the chicken soup stock granules and boiling water, then the ★ ingredients to adjust the flavour.
5. When the stems of the Chinese cabbage becomes soft, add the leaves, and simmer for about 2 minutes.
6. Add the katakuriko slurry. Turn up the heat to high, and simmer to thicken the sauce. Adjust the taste with salt and pepper, and swirl in sesame oil.
7. Serve in a bowl. Garnish with boiled snow peas or quail eggs if you like.

Story Behind this Recipe

This is our staple dish in our family.