Shrimp, Tofu, and Mushroom Ankake Donburi Recipe » Indonesia Eats

HomeEasy RecipesShrimp, Tofu, and Mushroom Ankake Donburi RecipeJanuary 5, 2011242ShareFacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINE
Seriously, I have been wanting to make Ankake Donburi (あんかけ丼) for so long. Harumi Kurihara the author of Everyday Harumi cookbook has the explanation what Ankake is. Ankake is a typical Japanese sauce, made from thickened dashi stock and can be served with a variety of ingredients. As other Japanese and Korean cooking, the thickening agent in these two countries is potato starch. However, corn starch is suitable for a substitution with a condition; you will need to make quantity adjustments, for it’s not as strong a thickening agent as potato starch.

This recipe was adapted from the same cookbook that I mentioned earlier with some changing. I skipped the use of chicken and substituted for tofu and button mushrooms (the white and brown ones)

Shrimp, Tofu and Mushroom Ankake Donburi
adapted from Everyday Harumi cookbook by Harumi Kurihara and modified by me

Ingreddients:
150 g (5.3 oz) peeled and deveined shrimp
salt and pepper, to season
sake (I skipped this), to marinate
1 package silken tofu, cut into pieces
1 cup shiitake mushrooms
button mushrooms
200 g (7 oz) bok choy
1 tablespoon cooking oil
the green stem of leek
45 g (1.6 oz) ginger, peeled and halved
3 cloves garlic, lightly crushed
2 tablespoons potato starch, mix with 2 tablespoons dashi stock
3 1/2 cups hot cooked rice

Ankake Sauce:
3 tablespoons soy sauce
1 tablespoon sake (I skipped this)
1 tablesppon mirin
1 tablespoon caster/berry sugar
1 2/3 cups homemade dashi stock

Methods:
Prepare Vegetables

  • Clean shiitake, trim the stalks and either finely slice them or leave them whole and star the top with a knife. This ensures that it gets cooked through and also looks pretty.
  • Clean button mushrooms, quartered.
  • Rinse off bok choy. Separate the leafy parts from stems. Cut the stems in half lengthwise and chop them into 5 cm or 2 inch-long pieces. Cut the leaves into pieces of around 5 cm or 2 inches in size.

Ankake Sauce

  • In a small bowl, add soy sauce, mirin, sake, sugar to dashi stock. Set aside. Please see how to make homemade dashi stock. In this recipe I used Ichiban dashi stock.

Heat oil in a skillet or wok. When hot, add leek, ginger and garlic, in that order, and cook until you can smell their aroma. Then, add shiitake, followed by onion, shrimp, button mushrooms and bok choy.

Add tofu and ankake sauce mixture; cover with its lid. When it comes to a boil, add the potato starch mixture to thicken the sauce, stirring so that it becomes thicker evenly without bits of jellified starch. Be careful on stirring as the silken tofu is extremely fragile.

Dish up. Serve the ankake on hot cooked rice in individual serving bowl.

FacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINEPrevious articleSingaporean Chili Crab RecipeNext articleGochujang (Korean Red Pepper Paste)Indonesia Eatshttps://indonesiaeats.comAn Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.

  1. Ju (The Little Teoch January 5, 2011 At 2:42 PMOooooh!! OISHIII! It looks so, so delicious. Itadakimasu! 😉Reply
  2. penny aka jeroxie January 5, 2011 At 3:18 PMThe Ankake Sauce is a keeper. 🙂Reply
  3. noobcook January 5, 2011 At 4:23 PMlove the sound of the sauce. I need to get my hands on Everyday Harumi cookbook!Reply
  4. Ju (The Little Teochew) January 5, 2011 At 9:42 PMOooooh!! OISHIII! It looks so, so delicious. Itadakimasu! 😉Reply
  5. penny aka jeroxie January 5, 2011 At 10:18 PMThe Ankake Sauce is a keeper. 🙂Reply
  6. noobcook January 5, 2011 At 11:23 PMlove the sound of the sauce. I need to get my hands on Everyday Harumi cookbook!Reply
  7. Anncoo January 5, 2011 At 11:40 PMI would love to try this too. Looks so delicious 🙂Reply
  8. Anncoo January 6, 2011 At 6:40 AMI would love to try this too. Looks so delicious 🙂Reply
  9. foodwanderings January 6, 2011 At 10:43 AMThough I don’t eat shrimp I do love the recipe! As usual gorgeous post & I got to check out the book!! So happy we ‘met’:). ShulieReply
  10. TasteHongKong January 6, 2011 At 3:10 PMNice sauce! And I always love it with tofu too.Reply
  11. foodwanderings January 6, 2011 At 5:43 PMThough I don’t eat shrimp I do love the recipe! As usual gorgeous post & I got to check out the book!! So happy we ‘met’:). ShulieReply
  12. TasteHongKong January 6, 2011 At 10:10 PMNice sauce! And I always love it with tofu too.Reply
  13. Xiaolu @ 6 Bitterswe January 11, 2011 At 11:22 AMThanks for making the tofu substitution! I only eat seafood and have wanted to try donburi for a while except for the chicken. Looks yum!Reply
  14. Xiaolu @ 6 Bittersweets January 11, 2011 At 6:22 PMThanks for making the tofu substitution! I only eat seafood and have wanted to try donburi for a while except for the chicken. Looks yum!Reply
  15. Arudhi January 18, 2011 At 8:37 PMThis looks great! There are so many Harumi`s books in bookstores here, but I somehow always bought the cheaper ones. Guess it`s time to get one of Harumi`s book as you gave a very good teaser here 😀Reply
  16. Arudhi January 19, 2011 At 3:37 AMThis looks great! There are so many Harumi`s books in bookstores here, but I somehow always bought the cheaper ones. Guess it`s time to get one of Harumi`s book as you gave a very good teaser here 😀Reply
  17. Jessica’s Dinne February 15, 2011 At 8:07 AMI love Harumi! She’s like the Japanese Martha Stewart.Reply
  18. Jessica’s Dinner Party February 15, 2011 At 3:07 PMI love Harumi! She’s like the Japanese Martha Stewart.Reply
  19. Stefani Sarah September 23, 2013 At 1:15 AMDelicious! Thank you for sharing.Reply

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