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)
- 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)
Instructions
- 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.
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
