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

Sauce

• 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

Directions

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

Main

• 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

Sauce

• 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.