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Ankake Donburi
Ingredients
Main- Rice
- 100g thin pork slices
- 100g prawns
- 1 carrot
- 4 shiitake mushrooms
- about 1/4 Chinese cabbage
- 2 bunches of pak choi
- 1 knob of ginger
- 1 clove of garlic
- 1 leek
- salt, pepper, olive oil
- 400 ml dashi
- 3 tablespoons of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sake
- 1 tablespoon of mirin
- half a teaspoon of salt
- 2 and a half tablespoons of potato starch
- 2 and a half tablespoons of water
Instructions
Preparing the ingredients- Cook the rice
- Cut the carrot and Chinese cabbage in tiny 5 cm slices
- Separate the pak choi stems and leaves
- Cut them in long 5 cm pieces
- Remove the stems from the shiitake and slice them up
- Season the prawns and the pork with salt, pepper and sake
- Crush the garlic and the ginger
- Put some olive oil in a pan and stir-fry the ginger, garlic and the green part of the leek on high heat
- As soon as the aroma comes out, add the prawn and lower the heat a little
- once the prawns are done, remove then from the pan and set them aside
- add some more oil to the pan and put the pork in
- now gradually add the vegetables in this order:
- carrots
- shiitake
- Chinese cabbage stalks
- pak choi stems
- Chinese cabbage leaves
- pak choi
- Combine dashi, soy sauce, sugar, sake, mirin and salt
- pout into the frying pan and bring to a boil
- dissolve the potatoe starch in water and put in the pan for the sauce to thicken
- Put the prawns back in
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