Thick Ankake Sauce for Crispy Noodles and Rice Bowls
- 1 Pork, shrimp, squid, frozen seafood mix, etc. (Whatever you have on hand, or just use veggies)
- 1 Chinese cabbage, cabbage, carrot, onion, Chinese chives, etc. - whatever you have in your fridge
- 250 ml A. Water
- 1/2 heaping teaspoon A. Weipa
- 1/5 to 2 teaspoons A. Soy sauce
- 1/2 tsp A. Sake
- 1/2 tsp A. Oyster sauce
- 1/2 tsp A. Mirin
- 1 just 1 dash bit A. Grated garlic
- 1 B. Salt and pepper
- 1 1/2 to 2 tablespoons Katakuriko
- 1 Sesame oil
- Cut up the meat and/or seafood into bite sized pieces, sprinkle with about 2 tablespoons of sake and leave for a while (while you're doing Steps 2 to 6).
- Cut up the vegetables so that they'll cook through fast.
- I used 4 leaves of Chinese cabbage, 1/4 a large onion and 2 handfuls of bean sprouts.
- Put all the A. ingredients into a pan and heat.
- Taste and season with salt and pepper.
- Heat until just before it comes to a boil.
- The sauce should taste just a bit too salty at this stage, and it will be just right later when you add the other ingredients.
- I use Weipa soup stock base, but if you don't have this, use another chicken soup stock base and make 250 ml of soup from it.
- Dissolve the katakuriko in 4 to 5 tablespoons of the Step 4 soup.
- If you're serving this over rice, put the rice in a serving bowl and skip ahead to Step 11.
- If you're making crispy fried noodles... Ppen up one side of a bag of semi-cooked yakisoba noodles, and microwave for 40 to 50 seconds at 600W.
- Heat up a generous amount of oil (not listed) in a frying pan over high heat.
- (I use vegetable oil).
- Put the heated noodles in the hot oil, and lightly untangle with chopsticks after a few seconds.
- Make a flat circle of noodle like a pancake.
- Press down on the noodles occasionally and keep frying until they're as browned as you want them to be.
- Flip over and brown the other side.
- Drain and put on a plate.
- Put some sesame oil in a frying pan or wok over high heat.
- Add the Step 1 ingredients, season with salt and pepper and stir fry.
- When the Step 11 ingredients are about 80% cooked, add the Step 2 vegetables, starting with the ones that take longer to cook.
- Season with salt and pepper and stir fry, taking care not to let it burn, until the vegetables are wilted.
- Add the Step 3 sauce all at once.
- 30 seconds after it comes to a boil, add the Step 5 katakuriko dissolved in soup and mix with your ladle so that the sauce doesn't clump.
- When the sauce has thickened, pour the contents of the pan on top of the rice or noodles and it's done.
- (The quail egg in the photo was this color from the start.)
- I love the thick, creamy sauce mixed with rather hard, crispy fried noodles.
- Ankake sauce always gets more watery as you eat it, right?
- So I like to make it rather thick to start with, whether it's over rice or on noodles.
- My family prefers a lot of rice and a lot of vegetables, so this recipe is for just 1 serving.
- Please make it with your preferred amount of vegetables and sauce.
- You can even enjoy pre-fried noodles with a thick ankake sauce.
- Or try a slightly loose ankake sauce with the burnt bits of rice on the bottom of the pot when you cook rice... try experimenting with it yourself.
- "Easy and Faultless* Restaurant Style Tenshin-don" The thick sauce on that is similar to this.
- "Our Family's Golden Ratio for Delicious and Authentic Chilled Chinese Noodles"
shrimp, chinese cabbage, water, a weipa, a, a, oyster sauce, a, just, salt, katakuriko, sesame oil
Taken from cookpad.com/us/recipes/152544-thick-ankake-sauce-for-crispy-noodles-and-rice-bowls (may not work)