Ankake Donburi


  • 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
You can only replace the last 2 by a bit of maizena

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:
  1. carrots
  2. shiitake
  3. Chinese cabbage stalks
  4. pak choi stems
  5. Chinese cabbage leaves
  6. 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
All done. Now just put some cooked rice in a bowl and place all we just made on top.