Shrimp Ankake Donburi (with Zucchini and Potatoes)
This Shrimp Ankake Donburi Recipe is very easy to make and tastes absolutely delicious! Classic Japanese flavors are at the core of this stir fried dish.
- Author: Caroline Phelps
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 people 1x
- Category: Seafood
- Method: Stove top
- Cuisine: Japanese
- 1 tablespoon vegetable oil
- 4 cloves garlic (minced)
- 1 thumb size ginger (peeled and cut into thin strips)
- 1 small onion (finely chopped)
- 1 medium potato (peeled and cut bite size)
- 1 medium zucchini (chopped bite size)
- 12–14 large shrimps
- 2 cups baby spinach
- 1 1/2 cup dashi broth
- 3 tablespoons soy sauce (for gluten-free substitue with tamari or liquid amino)
- 1/2 tablespoon sugar
- 1 tablespoon sake
- 1 tablespoon mirin
- 2 tablespoons potato starch mixed with 2cold water (or corn starch)
- white pepper (optional)
- In a large deep skillet over medium high heat, add oil, garlic and ginger and cook for 1 minute, until garlic becomes fragrant.
- Add onions and cook for 3 minutes, until onions are translucent.
- Add potatoes and cook for 4 minutes, stirring often to prevent the ingredients from burning.
- Add zucchini and shrimp and cook for 3 minutes, stirring often.
- Add spinach, dashi broth, soy sauce, sugar, sake and mirin and cook for 3-4 minutes, until the potatoes are tender.
- Add mixture of potato starch and water and stir well, until the sauce thickens (about 1 minute).
- Turn the heat off and serve on top of rice with white pepper.
This shrimp ankake donburi will keep refrigerated for up to 2 days.
Keywords: recipe, Asian, rice bowl, stir fry, main