Simple Turnip & Minced Meat Creamy Ankake Sauce Recipe by cookpad.japan
Cod with Vegetable Ankake Sauce Cod with Vegetable Ankake Sauce I combined in-season cod with some vegetables I had in the refrigerator, to make a Japanese-style dish. If you prefer to have lots of sauce, double the sauce ingredients. The key is to not flip the cod over too often when it's cooking. Leave it alone so that it can brown on one side, then turn over and brown the other side. This way they won't fall apart, and will have a crispy finish. If you want the vegetables to be crispy, don't stir fry them or simmer them in the sauce for too long. Recipe by oldice cookpad.japan Silken Tofu with Thick Ankake Sauce Silken Tofu with Thick Ankake Sauce I adapted this recipe from one I found in a book. I thought my hard-working family deserves a carefully prepared dish like this once in a while. Just prepare the vegetables properly in Step 1 and be careful when transferring the tofu to the dish in Step 2! I used spinach this time, but mitsuba or komatsuna would also be delicious. You could just cut the carrots into strips instead of cutting out shapes. Give this recipe a try. Recipe by Momoirosakura cookpad.japan Thick Ankake Sauce for Crispy Noodles and Rice Bowls Thick Ankake Sauce for Crispy Noodles and Rice Bowls I am properly measuring out the ingredient amounts that I've been eyeballing since they've been popular. This is surprisingly hard work. But I'm doing this not just for my friends who've requested for the recipes, but also for myself and uploading the results. In Step 13, after you add the Step 5 katakuriko potato starch flour, mix it rapidly and serve it right away on rice or fried noodles when it's just right. Since the vegetables and other added ingredients will decrease in volume quite a bit with heat, I recommend using a lot that may seem a bit too much at first. Vary this recipe by adding whatever you have in your refrigerator... Recipe by *ai* cookpad.japan Ramen Noodles with Ankake Thick Sauce Ramen Noodles with Ankake Thick Sauce I created this recipe because I wanted to eat ramen noodles with thick sauce which you can get from a Chinese restaurant. I cooked with the ingredients that I had in my fridge. Do Step 4 and 5 simultaneously if you can. Adjust the amount of soy sauce and oyster sauce to your liking. The flavor changes by the ratio of soy sauce and oyster sauce. You can cut a boiled egg in half and use it as a topping. Recipe by Manmarumauchan cookpad.japan Turnip with Soboro Ginger An-Sauce Turnip with Soboro Ginger An-Sauce I often cook this turnip dish at my house. Turnip cooks through quickly. If the turnip becomes too soft, it falls apart, so be careful. When you are thickening the sauce, if you're worried about the turnip falling apart, transfer it to a plate first, and thicken the sauce, then pour over the turnip. Recipe by *Anna* cookpad.japan Crunchy Fried Noodles with Ankake Sauce Crunchy Fried Noodles with Ankake Sauce My father and husband both love these noodles! I usually follow the recipe as written, but I adjust the flavor accordingly to whatever I add (ex. If onions are replaced with Japanese leeks, it'll lack natural sweetness so I add sugar, or add XO sauce, etc.) If you're going to use shrimp or squid, it's better to replace the oyster sauce for XO sauce. Depending on how many ingredients you add in, it may lack flavor, so add soy sauce (or salt) to adjust. Recipe by Sabumochi cookpad.japan Meatballs in Sweet & Sour Ankake Sauce Meatballs in Sweet & Sour Ankake Sauce I used the regular hamburger steak meat mix in Chinese-flavored dish. This has now become one of my go-to recipes . Once the sauce (the ★ ingredients) has thickened, add the meatballs immediately to coat them with it. There isn't much water, so you need to keep an eye on the heat. It might be a good idea for those of you who are not used to this recipe to add more water. You can freeze the meatballs after Step 3. Make a large batch and use them in various recipes. For 2 people. Recipe by kenken mama cookpad.japan Tofu Meatballs in Sweet Vinegar Ankake Sauce Tofu Meatballs in Sweet Vinegar Ankake Sauce I created this recipe because I wanted to make something healthy but filling! It should taste delicious even if it's a diet-friendly dish! I tried hard to come up with this recipe! Please taste the sweet vinegar sauce and adjust it to your liking before adding the katakuriko slurry. When the sauce is cooled, the taste becomes milder, so it's best to make it a little bit strong and vinegary! Please adjust the consistency of the sauce to your liking. Recipe by MPxo cookpad.japan Cod with Vegetable Ankake Sauce Cod with Vegetable Ankake Sauce I combined in-season cod with some vegetables I had in the refrigerator, to make a Japanese-style dish. If you prefer to have lots of sauce, double the sauce ingredients. The key is to not flip the cod over too often when it's cooking. Leave it alone so that it can brown on one side, then turn over and brown the other side. This way they won't fall apart, and will have a crispy finish. If you want the vegetables to be crispy, don't stir fry them or simmer them in the sauce for too long. Recipe by oldice cookpad.japan Cod with Vegetable Ankake Sauce Cod with Vegetable Ankake Sauce I combined in-season cod with some vegetables I had in the refrigerator, to make a Japanese-style dish. If you prefer to have lots of sauce, double the sauce ingredients. The key is to not flip the cod over too often when it's cooking. Leave it alone so that it can brown on one side, then turn over and brown the other side. This way they won't fall apart, and will have a crispy finish. If you want the vegetables to be crispy, don't stir fry them or simmer them in the sauce for too long. Recipe by oldice cookpad.japan Silken Tofu with Thick Ankake Sauce Silken Tofu with Thick Ankake Sauce I adapted this recipe from one I found in a book. I thought my hard-working family deserves a carefully prepared dish like this once in a while. Just prepare the vegetables properly in Step 1 and be careful when transferring the tofu to the dish in Step 2! I used spinach this time, but mitsuba or komatsuna would also be delicious. You could just cut the carrots into strips instead of cutting out shapes. Give this recipe a try. Recipe by Momoirosakura cookpad.japan Silken Tofu with Thick Ankake Sauce Silken Tofu with Thick Ankake Sauce I adapted this recipe from one I found in a book. I thought my hard-working family deserves a carefully prepared dish like this once in a while. Just prepare the vegetables properly in Step 1 and be careful when transferring the tofu to the dish in Step 2! I used spinach this time, but mitsuba or komatsuna would also be delicious. You could just cut the carrots into strips instead of cutting out shapes. Give this recipe a try. Recipe by Momoirosakura cookpad.japan Thick Ankake Sauce for Crispy Noodles and Rice Bowls Thick Ankake Sauce for Crispy Noodles and Rice Bowls I am properly measuring out the ingredient amounts that I've been eyeballing since they've been popular. This is surprisingly hard work. But I'm doing this not just for my friends who've requested for the recipes, but also for myself and uploading the results. In Step 13, after you add the Step 5 katakuriko potato starch flour, mix it rapidly and serve it right away on rice or fried noodles when it's just right. Since the vegetables and other added ingredients will decrease in volume quite a bit with heat, I recommend using a lot that may seem a bit too much at first. Vary this recipe by adding whatever you have in your refrigerator... Recipe by *ai* cookpad.japan Thick Ankake Sauce for Crispy Noodles and Rice Bowls Thick Ankake Sauce for Crispy Noodles and Rice Bowls I am properly measuring out the ingredient amounts that I've been eyeballing since they've been popular. This is surprisingly hard work. But I'm doing this not just for my friends who've requested for the recipes, but also for myself and uploading the results. In Step 13, after you add the Step 5 katakuriko potato starch flour, mix it rapidly and serve it right away on rice or fried noodles when it's just right. Since the vegetables and other added ingredients will decrease in volume quite a bit with heat, I recommend using a lot that may seem a bit too much at first. Vary this recipe by adding whatever you have in your refrigerator... Recipe by *ai* cookpad.japan Ramen Noodles with Ankake Thick Sauce Ramen Noodles with Ankake Thick Sauce I created this recipe because I wanted to eat ramen noodles with thick sauce which you can get from a Chinese restaurant. I cooked with the ingredients that I had in my fridge. Do Step 4 and 5 simultaneously if you can. Adjust the amount of soy sauce and oyster sauce to your liking. The flavor changes by the ratio of soy sauce and oyster sauce. You can cut a boiled egg in half and use it as a topping. Recipe by Manmarumauchan cookpad.japan Ramen Noodles with Ankake Thick Sauce Ramen Noodles with Ankake Thick Sauce I created this recipe because I wanted to eat ramen noodles with thick sauce which you can get from a Chinese restaurant. I cooked with the ingredients that I had in my fridge. Do Step 4 and 5 simultaneously if you can. Adjust the amount of soy sauce and oyster sauce to your liking. The flavor changes by the ratio of soy sauce and oyster sauce. You can cut a boiled egg in half and use it as a topping. Recipe by Manmarumauchan cookpad.japan Turnip with Soboro Ginger An-Sauce Turnip with Soboro Ginger An-Sauce I often cook this turnip dish at my house. Turnip cooks through quickly. If the turnip becomes too soft, it falls apart, so be careful. When you are thickening the sauce, if you're worried about the turnip falling apart, transfer it to a plate first, and thicken the sauce, then pour over the turnip. Recipe by *Anna* cookpad.japan Turnip with Soboro Ginger An-Sauce Turnip with Soboro Ginger An-Sauce I often cook this turnip dish at my house. Turnip cooks through quickly. If the turnip becomes too soft, it falls apart, so be careful. When you are thickening the sauce, if you're worried about the turnip falling apart, transfer it to a plate first, and thicken the sauce, then pour over the turnip. Recipe by *Anna* cookpad.japan Crunchy Fried Noodles with Ankake Sauce Crunchy Fried Noodles with Ankake Sauce My father and husband both love these noodles! I usually follow the recipe as written, but I adjust the flavor accordingly to whatever I add (ex. If onions are replaced with Japanese leeks, it'll lack natural sweetness so I add sugar, or add XO sauce, etc.) If you're going to use shrimp or squid, it's better to replace the oyster sauce for XO sauce. Depending on how many ingredients you add in, it may lack flavor, so add soy sauce (or salt) to adjust. Recipe by Sabumochi cookpad.japan Crunchy Fried Noodles with Ankake Sauce Crunchy Fried Noodles with Ankake Sauce My father and husband both love these noodles! I usually follow the recipe as written, but I adjust the flavor accordingly to whatever I add (ex. If onions are replaced with Japanese leeks, it'll lack natural sweetness so I add sugar, or add XO sauce, etc.) If you're going to use shrimp or squid, it's better to replace the oyster sauce for XO sauce. Depending on how many ingredients you add in, it may lack flavor, so add soy sauce (or salt) to adjust. Recipe by Sabumochi cookpad.japan Meatballs in Sweet & Sour Ankake Sauce Meatballs in Sweet & Sour Ankake Sauce I used the regular hamburger steak meat mix in Chinese-flavored dish. This has now become one of my go-to recipes . Once the sauce (the ★ ingredients) has thickened, add the meatballs immediately to coat them with it. There isn't much water, so you need to keep an eye on the heat. It might be a good idea for those of you who are not used to this recipe to add more water. You can freeze the meatballs after Step 3. Make a large batch and use them in various recipes. For 2 people. Recipe by kenken mama cookpad.japan Meatballs in Sweet & Sour Ankake Sauce Meatballs in Sweet & Sour Ankake Sauce I used the regular hamburger steak meat mix in Chinese-flavored dish. This has now become one of my go-to recipes . Once the sauce (the ★ ingredients) has thickened, add the meatballs immediately to coat them with it. There isn't much water, so you need to keep an eye on the heat. It might be a good idea for those of you who are not used to this recipe to add more water. You can freeze the meatballs after Step 3. Make a large batch and use them in various recipes. For 2 people. Recipe by kenken mama cookpad.japan Tofu Meatballs in Sweet Vinegar Ankake Sauce Tofu Meatballs in Sweet Vinegar Ankake Sauce I created this recipe because I wanted to make something healthy but filling! It should taste delicious even if it's a diet-friendly dish! I tried hard to come up with this recipe! Please taste the sweet vinegar sauce and adjust it to your liking before adding the katakuriko slurry. When the sauce is cooled, the taste becomes milder, so it's best to make it a little bit strong and vinegary! Please adjust the consistency of the sauce to your liking. Recipe by MPxo cookpad.japan Tofu Meatballs in Sweet Vinegar Ankake Sauce Tofu Meatballs in Sweet Vinegar Ankake Sauce I created this recipe because I wanted to make something healthy but filling! It should taste delicious even if it's a diet-friendly dish! I tried hard to come up with this recipe! Please taste the sweet vinegar sauce and adjust it to your liking before adding the katakuriko slurry. When the sauce is cooled, the taste becomes milder, so it's best to make it a little bit strong and vinegary! Please adjust the consistency of the sauce to your liking. Recipe by MPxo cookpad.japan