Shrimp Ankake Donburi (with Zucchini and Potatoes)

Ingredients

    1 tablespoon vegetable oil
    4 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.