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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.

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