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Shrimp Ankake Donburi (with Zucchini and Potatoes)

  • 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

Description

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.


Ingredients

Scale
  • 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)
  • 1214 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)

Instructions

  1. In a large deep skillet over medium high heat, add oil, garlic and ginger and cook for 1 minute, until garlic becomes fragrant.
  2. Add onions and cook for 3 minutes, until onions are translucent.
  3. Add potatoes and cook for 4 minutes, stirring often to prevent the ingredients from burning.
  4. Add zucchini and shrimp and cook for 3 minutes, stirring often.
  5. Add spinach, dashi broth, soy sauce, sugar, sake and mirin and cook for 3-4 minutes, until the potatoes are tender.
  6. Add mixture of potato starch and water and stir well, until the sauce thickens (about 1 minute).
  7. Turn the heat off and serve on top of rice with white pepper.

Notes

This shrimp ankake donburi will keep refrigerated for up to 2 days.

Nutrition

  • Serving Size:
  • Calories: 150
  • Sugar: 5.9 g
  • Sodium: 793.6 mg
  • Fat: 2.4 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 17.2 g
  • Fiber: 2.6 g
  • Protein: 14.7 g
  • Cholesterol: 93 mg

Keywords: recipe, Asian, rice bowl, stir fry, main

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