Japan’s most famous home cook shares her delicious recipe for Shrimp & Chicken Ankake Donburi from her latest cookbook Everyday Harumi - Simple Japanese Food for Friends & Family.
Ankake is a typical Japanese sauce served with a variety of ingredients. The sauce is made by thickening a seasoned dashi stock with a potato starch and water mix – if you cannot find potato starch you can use corn starch but you will 
need to make adjustments to the quantities because it is not as strong as a thickening agent as potato starch. Ankake style sauces are the backbone of many Japanese housewives’ recipes – they are suitable to serve as a donburi (on rice).
Method
Cut the chicken into one inch-square pieces and devein the shrimp. In separate bowls , season both the chicken and shrimp with a little sake, salt and pepper.
Clean the mushroom and trim the stalks. Finely slice them, cutting them on a diagonal.Chop the onion lengthwise, then into wedges and then cut the wedges in half.
Prepare the bok choy first by separating the leafy parts from the stems, cutting the stems in half lengthwise and then chopping them into two inch pieces.
Add the soy sauce, sake, mirin, sugar and salt to the dashi stock, mix together thoroughly, and set to one side.
Heat the oil in a skillet. When hot, add the leek ginger and garlic, in that order and cook until you can smell their aroma. Then add the chicken and shrimp followed by the mushrooms, onions, and bok choy.
Add the dashi stock mixture. When it comes to a boil, stir 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.
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