Shrimp Ankake Donburi(with zucchini and potatoes). 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. This shrimp, potato and zucchini ankake donburi is sure to be your go-to easy rice recipe this winter!
Shrimp Ankake Donburi (with Zucchini and Potatoes) - Pickled Plum Food And Drinks 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.
Heat a large skillet over medium-high heat.
Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, shrimp ankake donburi(with zucchini and potatoes). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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. This shrimp, potato and zucchini ankake donburi is sure to be your go-to easy rice recipe this winter!
Shrimp Ankake Donburi(with zucchini and potatoes) is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it's fast, it tastes yummy. Shrimp Ankake Donburi(with zucchini and potatoes) is something which I've loved my whole life. They're nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook shrimp ankake donburi(with zucchini and potatoes) using 15 ingredients and 7 steps. Here is how you cook it.
Composition Shrimp Ankake Donburi(with zucchini and potatoes):
- You need 12-14 of Shrimp.
- Give 2 small Zucchini chopped bite size.
- Require 2 of cupBaby spinach.
- Give 1 tbsp of vegetable oil.
- Require 1 1/2 of cupdashi broth.
- Give 4 cloves - garlic,mince.
- Provide 1 for tumb size ginger peeled and cut into thin strips.
- You need 1 - small onion finely sliced.
- You need 1 large potato peel and cut bite size.
- Give 3 tbsp for soy sauce.
- Require 1/2 tbsp - sugar.
- Prepare 1 tbsp of mirin.
- Give 1 tbsp - sake.
- Require 2 tbsp of potato starch or corn starch mix with cold water.
- Need - White pepper optional.
Remove the shrimp from the skillet and set aside. What a great way to use up all that zucchini from the vegetable garden! If you're like me and have more zucchini than you know what to do with, and have already made more zucchini bread and parmesan zuchini fries than you know what to do with, then it's time to make shrimp zucchini boats!. The possibilities are endless when it comes to zucchini boats.
Shrimp Ankake Donburi(with zucchini and potatoes) how to cook:
- In large deep skillet over medium high heat add oil,garlic,ginger, and cook 1 minute until become fragnant.
- Add onion and cook for about 3 minute.
- Add potatoes and cook for 4 minutes, stirring often to prevent ingredients from burning.
- Add zucchini and shrimp and cook for 3 minutes, stirring often.
- Add spinach,dashi broth,soy sauce,sugar,sake,Mirin and cook for about 3 to 4 minutes until the potatoes are tender.
- Add mixture of potato starch with water and stir well until the sauce thickens.
- Turn off the heat and serve on top of rice with white pepper.enjoy it.
Shrimp Ankake Donburi(with zucchini and potatoes) Shrimp, small Zucchini chopped bite size, cupBaby spinach, vegetable oil, cupdashi broth, garlic,mince, tumb size ginger peeled and cut into thin strips, small onion finely sliced Tizz. Shrimp, Tofu and Mushroom Ankake Donburi adapted from Everyday Harumi cookbook by Harumi Kurihara and modified by me. Layer the vegetables in the casserole dish, alternating with zucchini and potatoes. The only flavor was the italian breadcrumbs. I cubed the potatoes and left the zucchini in bigger chunks, so I didn't have a problem with the cooking time.
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