Shrimp Ankake Donburi (with Zucchini and Potatoes)
Ingredients
1 tablespoon vegetable oil4 cloves garlic (minced)
1 thumb size ginger (peeled and cut into thin strips)
1 small onion (finely chopped)
1 large potato (peeled and cut bite size)
2 small 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 an exceedingly massive deep frying pan over medium high heat, add oil, garlic and ginger and cook for one minute, till garlic becomes redolent.
- Add onions and cook for three minutes, till onions square measure semitransparent.
- Add potatoes and cook for four minutes, stirring typically to forestall the ingredients from burning.
- Add zucchini and shrimp and cook for three minutes, stirring typically.
- Add spinach, dashi broth, soy sauce, sugar, sake and mirin and cook for 3-4 minutes, till the potatoes square measure tender.
- Add mixture of potato starch and water and stir well, till the sauce thickens (about one minute).
- flip the warmth off and serve on high of rice with white pepper.
source http://recipetocooking.blogspot.com/2019/03/shrimp-ankake-donburi-with-zucchini-and.html
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