This is a very popular stir-fry dish in Japan. It’s a dish consisting of vegetables, pork, prawns, squid, etc. stir-fried and thickened with potato starch. The dish is called ‘Happō-sai’ in Japanese and that means ‘Eight Treasure Ingredients’ as the number eight is the lucky number in our culture. This is my family’s recipe which I always determine to use eight main ingredients.
*This time I used these eight main ingredients.
Daikon Radish 10cm
Bamboo Shoots 100g
Pork Belly 250 to 300g *thinly sliced
*Other Suggested Ingredients.
Onion, Snow Peas, Shimeji, Black Fungus, Edamame, Boiled Quail Eggs
Potato Starch 2 tablespoons
Water 2 tablespoons
Sesame Oil 1 tablespoon
Rice Vinegar 1 tablespoon *Vinegar will be added at the very end of cooking.
Chicken Stock 1 cup *OR 1 cup Water & 1 teaspoon Asian Chicken Bouillon Powder
Ginger 1 small piece *grated
Salt 1/2 to 1 teaspoon
Mirin 1 tablespoon
Soy Sauce 1/2 tablespoon
White Pepper as required
Place the ingredients for Soup in a bowl and mix well. Check the flavour and adjust it to suit your taste.
Place Potato Starch and Water in a small bowl or cup and mix well.
All main ingredients should be cut or sliced to small pieces if large, so that it would be easy to eat.
Heat Sesame Oil in a large frying pan or wok over high heat, cook Pork and Vegetables for a few minutes, then add Squid, Prawns and Shiitake (or other mushrooms).
Add soup and cook a few more minutes until vegetables are cooked.
Stir the Potato Starch mixture once again, then add it to the stir-fry a small amount at a time, stirring well, until the soup is thickened. You probably don’t need to use all the starch mixture.
Sprinkle Rice Vinegar over and stir.
Enjoy with freshly cooked rice.