This Japanese stir-fry is one of my favorites because I enjoy the sweet smoky rich flavor of chōzume.
Years ago, during a visit to San Francisco we bought a bag of hot steamed buns with an intriguing flavor. The filling included lop cheong (la chang: 臘腸): Chinese sausage. The type I buy are about 6″ long, ½” thick like wrinkled fat red sticks. When thawed they are hard like salami, but the taste is beyond my descriptive abilities.
I Googled the word chōzome, and very few articles appear—many of them related to my blog or to Ms. Shimbo’s The Japanese Kitchen.
It seems that chōzome
is a Japanese word for sausage in general, literally “stuffed guts.” Japanese word for “sausages”, ソーセージ
For the squeamish among us, it’s best not to think deeply about that.
Stir-Fried Rice with Okra and Chōzome
based on Kikurage Cha-hab page 116
serves two to three
- ¼ cup simmered dried shiitake
see note in recipe below
- ½ cup blanched okra, cut into slices
- 1 small sweet red pepper, roasted,
skinned and cut into strips
- 3 Tablespoons vegetable oil, divided
- 2 eggs, lightly beaten
- 1 Tablespoon sesame oil
- 2 ¼ ounces chozume (Chinese sausage)
or other firm sausage, cubed
- 1 clove garlic, minced
- 2 ½ cups day-old cooked rice,
broken up by hand
- ¾ teaspoon salt
- ¼ teaspoon tamari
- ½ teaspoon white pepper
I found a small package of the simmered shiitake in my “clean-the-freezer” mode, but you could use kikurage (soaked) or dried shiitake (soaked), or for crunch try lotus root or water chestnuts. Whichever choice you make, cut into small strips or squares.
Heat a wok over moderately high heat, and add 2 Tablespoons of the vegetable oil. When the oil is hot, add the eggs. Cook the eggs until they are 80% done, giving several large stirs during the cooking. Transfer the eggs to a plate.
Reduce the heat to medium, and add 1 Tablespoon vegetable oil and the sesame oil to the wok. Add the sausage, and cook it, stirring occasionally, until it is crisp. Add the garlic, and cook, stirring, for 30 seconds. Add the sliced okra, pepper, to the pan. Stir over high heat for a minute. Add the rice, and cook it until it’s heated through, stirring thoroughly. Return the cooked egg to the wok, break it into small pieces with your spatula, and toss it thoroughly with the other ingredients. Season the mixture to taste with salt, tamari, and pepper. Serve.
Similar recipes in previous posts:
Stir-Fried Rice with Black Kikurage
Freeze-Dried Stir-Fried Tofu