The native guide; All about unique Japan google.com, pub-5441866818918003, DIRECT, f08c47fec0942fa0 HAPPOSAI (Babaocai): JAPANESE-CHINESE MIX VEGETABLE STIR-FRY | Japanmcconnell

HAPPOSAI (Babaocai): JAPANESE-CHINESE MIX VEGETABLE STIR-FRY

HAPPOSAI (Babaocai): JAPANESE-CHINESE MIX VEGETABLE STIR-FRY Food & Recipes

Babaocai is a typical Chinese stir-fry dish with various vegetables, seafood, and others.

The dish is called “HAPPOSAI” (which is known for the manga character in RANMA) in Japan, and “HAPPO” means eight treasures.

Although the dish is called Eight Treasures, it refers to “various” or ‘many” so you can throw lots of vegetables.

Typically, in Japan, thinly sliced pork belly, seafood including squid or shrimp Napa cabbage, bamboo shoots, wood ear mushrooms, carrots, and quail eggs are commonly used in HAPPOSAI.

Also, the dish that Happosai served on rice is called “CHUKA-DON” (which means Chinese rice bowl) and is a popular menu in Japanese-Chinese restaurants.

HAPPOSAI sauce is thickened with slurry made with potato starch and water.

This dish is packed with umami flavor from various vegetables, pork belly, and seafood.

The vegetable choice is totally up to you.

Adjust the amount of slurry depending on the water that comes out of cooked vegetables.

HAPPOSAI (Babaocai): JAPANESE-CHINESE MIX VEGETABLE STIR-FRY

HAPPOSAI (Babaocai): JAPANESE-CHINESE MIX VEGETABLE STIR-FRY

Rico McConnellRico McConnell
Babaocai is a typical Chinese stir-fry dish with various vegetables, seafood, and others.
The dish is called "HAPPOSAI" (which is known for the manga character in RANMA) in Japan, and "HAPPO" means eight treasures.
Although the dish is called eight treasures, it refers to "various" or 'many" so you can throw lots of vegetables.
Typically, in Japan, thinly sliced pork belly, seafood includes squid or shrimp Napa cabbage, bamboo shoots, wood ear mushroom, carrots, quail eggs are commonly used in HAPPOSAI.
Also, the dish that Happosai served on rice is called "CHUKA-DON" (which means Chinese rice bowl) and is popular menu in Japanese-Chinese restaurants.
HAPPOSAI sauce is thicken with slurry made with potato starch and water.
This dish is packed with umami flavor from various vegetables, pork belly, and seafood.
The vegetable choice is totally up to you.
Adjust the amount of slurry depends on the water comes out cooked vegetables.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Side Dish
Cuisine Chinese, Japanese
Servings 4 servings

Ingredients  

  • ¼ Napa cabbage  *small to medium
  • ½ sliced onion or leeks
  • 6 oz thinly sliced pork belly or shoulder *Beef can be substituted
  • salt & pepper for season the pork
  • 1 TSP dark soy sauce for seasoning the pork
  • 8 large shrimp
  • 8 boiled quail eggs
  • ¼ cup dried black fungus, rehydrated
  • ¼ cup Daikon radish *YOUR CHOICE OF VEGETABLES can be substituted
  • ¼ cup parboiled broccolis *YOUR CHOICE OF VEGETABLES can be substituted
  • ½ bell peppers *YOUR CHOICE OF VEGETABLES can be substituted

FOR THE STIR-FRY SAUCE

  • 4 tbsp water
  • 1 tbsp Japanese sake/ white wine/ Chinese cooking wine
  • 2 tbsp dark soy sauce
  • ½ tbsp sugar
  • 1 TSP oyster sauce
  • ½ TSP salt
  • 1 TSP toasted sesame oil
  • ½ TSP grated garlic
  • ¼ TSP grated ginger

FOR THE SLURRY

  • 2 tbsp potato starch
  • 2 tbsp water

Instructions 

  • [MAEK THE STIR-FRY SAUCE] Mix all the stir-fry sauce ingredients in a small bowl and set aside.
    Mix potato starch and water and set aside.
  • [PREPARE THE VEGGIES] Divide Napa cabbage the green leaves and the white core. Cut each parts larger portions than bite-sized.
  • [PREAPRE THE MEAT] Cut thinly sliced pork belly into bite-sized and season with salt, pepper, and 1 TSP of soy sauce. Set aside.
  • [PREPARE THE SHRIMP] Clean and devein the shrimp.
    *HOW TO CLEAN TEH SHRIMP
    Towel dry the shrimp.
    Bring water to a boil in and coat the shrimp with potato starch. Boil the shrimp until they start changing color. Drain and set aside.
    *water and potato starch to prepare the shrimp are out of the ingredients list.
    Rico's Japanese Home Cooking Tips; Preparing Shrimp And How To Remove Fishy Taste
  • Oil and preheat a wok or skillet at medium heat. Cook pork until its color changes. Transfer the meat to a platter.
  • Oil the skillet if needed. Start cooking the vegetables from the dry hard one such as root vegetables, then mushrooms over medium-high heat.
    When the hard vegetables cooked half through,
    add the green leaves at last, stir the ingredients with a couple times. Pour the stir-fry sauce over the ingredients.
  • Add the cooked meat, the shrimp, parboiled broccolis and the quail eggs. Stir the ingredients couple times over high heat.
    Stir the slurry before adding and pour over. Immediately stir the ingredients to avoid lumps.
  • Cook until the sauce is thickened, stirring constantly.
    Adjust flavor since it will be changed depending on how to cook and ingredients.
    *I don't recommend to add more oyster sauce. Adjust the flavor while adding soy sauce, salt and pepper, or add chicken bouillon (Chinese/western) if needed.
  • Serve immediately. Enjoy with rice!
    HAPPOSAI (Babaocai): JAPANESE-CHINESE MIX VEGETABLE STIR-FRY
  • [SAVE LEFTOVERS] Make Asian fried rice noodles with Happosai leftovers the next day!
    JUMP TO THE RECIPE

Video

Notes

©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Keyword cabbage, Egg, Holiday, Stir-fry, Vegetables

Make Asian fried rice noodles with HAPPOSAI LEFTOVERS!

It’s a super easy meal and easy to make of course.

The best tip for rice noodles is to soak noodles in water for at least 20 minutes until they are softened.

Check out the recipe in this post!

Black fungus (Auricularia polytricha) is a mushroom called KIKURAGE in Japanese. (KIKURAGE means “tree jellyfish”.)

Known for its distinct fresh crunchy texture, black fungus is popular in Asian cuisine including Japanese-Chinese dishes.

Black fungus aka wood ear mushrooms are usually sold as dried mushrooms. You need to soak them in water for about 20 minutes or so.

To get the health benefits of wood ear mushrooms, rehydrate them in water rather than warm water.

While soaking, the mushrooms expand 3–4 times in size. Keep this in mind when you’re cooking.

The taste is almost nothing, it is added just for texture and color.

Wood ear mushrooms are rich in dietary fiber. Dietary fiber has the effect of regulating intestinal function.

Also. they are rich in vitamin D, boasting one of the highest levels of vitamin D among mushrooms.

Wood ear mushrooms also contain calcium, iron, and vitamin B2.

VEGETABLE STIR FRY 101: JAPANESE COOKING TIPS TO AVOID YOUR VEGETABLE STIR-FRY MAKING WATERY

A stir fry dish is an easy and quick side or main dish that adds colors and savory.

Stir-fried vegetables are common in Japan and we call it “YASAI ITAME”.

Although it is an easy dish, it’ll be different whether you know the cooking tips or not to make nice snap vegetables without watery.

Copied title and URL