2Tbsppotato starch or corn starchmixed with 2 Tbsp cold water
Hot cooked rice to serve with
Instructions
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