Shrimp and Chicken Ankake Donburi

Shrimp and Chicken Ankake Donburi

Servings: 4 servings
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  • 8 oz boneless chicken thighs with skin on
  • 6 oz large shrimp peeled and deveined
  • pinch of salt and pepper
  • 2 Tbsp sake to marinade
  • 5 fresh shiitake mushroom
  • 1 small onion peeled
  • 7 oz snow peas
  • 1 large carrot peeled and thinly sliced
  • 1 small zucchini peeled and cut into 1-inch strips
  • 3 Tbsp soy sauce
  • 1 Tbsp sake
  • 1 Tbsp mirin
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 1 1/2 cup dashi stock
  • 1 Tbsp cooking oil
  • 1 inch fresh ginger peeled and halved
  • 3 cloves fresh garlic lightly crushed
  • 2 Tbsp potato starch or corn starch mixed with 2 Tbsp cold water
  • Hot cooked rice to serve with


  • Cut the chicken into 1-inch-square pieces and devein the shrimp. In separate bowls, season both the chicken and the shrimp with a little sake, salt, and pepper
  • Clean the mushrooms and trim the stalks. Finely slice them, cutting them on the diagonal
  • Chop the onion lengthwise, then into wedges and then cut the wedges in half
  • Add the soy sauce, sake, mirin, sugar, and salt to the dashi stock, mix together thoroughly and set aside
  • Heat the oil in a skillet. When hot, add the leek, ginger, onion and garlic, in that order, and cook until you can smell the aroma. Then add the chicken and the shrimp, followed by the mushrooms, snow peas, zucchini and carrots and stir-fry for another 2 minutes
  • Add the dashi stock mixture. When it comes to a boil, stir in the potato starch and water mix to thicken the sauce
  • Discard the ginger, leek, and garlic. Serve the ankake on hot cooked rice in individual serving bowls