Shrimp Ankake Donburi (with Zucchini and Potatoes)
Shrimp ankake donburi is a very simple dish that’s quite popular in Japanese cooking. It’s a little sweet, salty, umami and the sauce has that typical sticky and starchy texture found in many Chinese stir fries. Think of it as really good Chinese take out! My version of shrimp ankake donburi isn’t very traditional because I have added a boatload of vegetables: zucchini, potatoes, spinach and onions. But the ankake flavors are very present! The shrimp and veggies are cooked in a mix of dashi broth, soy sauce, mirin, garlic and ginger. SO tasty and healthy too!
Stir fries are a quick and easy way to make dinner. If you have a busy life but still prefer home made meals to frozen ones, having a few stir fry recipes in your cooking repertoire will come in handy. What I love about stir fries is that the basic steps are always the same: Start frying garlic (sometimes ginger) with a little oil, throw in your favorite combination of protein and veggies and finish by adding a little sauce. Ankake donburi is more or less the same as a stir fry (ankake means food covered with a starchy sauce and donburi means rice bowl dish.) The only difference is that there is more sauce in an ankake donburi than in a regular stir fry and the sauce is thickened with potato starch (katakuriko).
What is also different about this particular ankake donburi recipe is the addition of a potato. Potatoes aren’t an ingredient commonly found in ankake donburi and stir fries though I personally think they should be! Potatoes absorb the flavor of the sauce so well and can act as a vehicle for it, with every bite taken. I think they are absolutely delicious and complement other vegetables. They also make a meal more filling.
My favorite way to eat this shrimp ankake donburi is over rice and with a side of daikon miso soup and some pickled cucumbers and ginger. If you are still hungry for dessert, give this delicious matcha roll cake with fresh blueberries a try!