Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, fried pork and aburaage spirals with ankake thick sauce. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
UFO Kuro Kosho Niku Ankake Yakisoba. Ankake yakisoba is one of popular yakisoba style, but it's rare in cup noodles because it's difficult to recreate Ankake. The yakisoba is peppery and savory. Aburaage is Japanese deep-fried tofu pouches made from soybeans.
Fried Pork and Aburaage Spirals with Ankake Thick Sauce is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Fried Pork and Aburaage Spirals with Ankake Thick Sauce is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have fried pork and aburaage spirals with ankake thick sauce using 10 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Fried Pork and Aburaage Spirals with Ankake Thick Sauce:
- Get 400 grams Thinly sliced pork belly
- Make ready 4 pieces Aburaage
- Make ready Chicken soup stock version
- Make ready 1 tbsp ★ Chicken soup stock granules
- Get 1 tbsp of each ★ Soy sauce, mirin, katakuriko
- Get 180 ml ★Water
- Prepare Mentsuyu version
- Take 1 tbsp of each ◯ Mentsuyu (3x concentrate), soy sauce, katakuriko
- Get 1/2 tbsp ◯ Sugar
- Get 180 ml ◯ Water
Aburaage is basically a deep-fried thin slice of tofu. Why not also try this delicious ankake sauce with tofu, in a yaki udon stir fry, or mixed into fried rice? Then mix in the soy sauce, ginger and cooking sake, followed by the egg. Keep mixing until the pork starts to become a thick paste, but don't worry if your meatballs are a little bit gloppy at this point.
Instructions to make Fried Pork and Aburaage Spirals with Ankake Thick Sauce:
- Drain the aburaage by pouring on some boiling water. Once cooled, squeeze out the excess moisture. The aburaage will lack in flavor if you skip this step. Getting rid of the extra moisture is important as well.
- Spread the meat out so it's longer than, but the same width as the aburaage. Make 6 sets, using 4 slices of thin shabu-shabu pork (300 g pork). Put the aburaage on top of the meat.
- Roll up, starting with the ends closest to you. You don't need to secure with toothpicks; just roll up so the ends are even.
- Be sure to place the rolls seam-side down and cook over medium heat, without oil, until brown. If you do it this way, they won't unravel.
- Roll them around to brown all sides. Cover with a lid for the latter half to cook through. Roll up the aburaage inside as is, without opening it up.
- Cut in 1 cm slices and serve. It's easier to cut if you chill it in the fridge first! Reheat in the microwave before serving.
- Heat the ★ ingredients or the ◯ ingredients for the ankake sauce in a small pot. Bring to a boil and heat until thickened.
- Enjoy covered with plenty of piping hot ankake thick sauce! Serve by scooping the rolls up from the bottom. The flavors are soaked in and they're delicious.
- These chubby fellows were made when I opened a package of meat and found there were 16 slices of meat 60 cm long. I cut them in half to make 32 slices and made 8 sets with 4 slices each.
- I served these chubby fellows with ankake sauce and added half a package of shimeji mushrooms. I added chopped frozen green beans to the one in the top photo.
- Here's a recipe you can make if the meat you were planning to use is too small to roll "Pork & Ginger Stir-Fry Rice Bowl". - - https://cookpad.com/us/recipes/151167-sweet-savory-pork-rice-bowl
- This is tender, even without using a pressure cooker! "Simmered Pork Belly in a Rice Cooker".
- A recipe using chicken soup stock granules and store-bought gyoza "Soup Gyoza" (Recipe ID : 2405276).
Then mix in the soy sauce, ginger and cooking sake, followed by the egg. Keep mixing until the pork starts to become a thick paste, but don't worry if your meatballs are a little bit gloppy at this point. Ankake is a Japanese favourite - a sauce that is thickened with starch and often added to stir-fries. With Ankake there is normally more sauce than usual stir fries, but is traditionally thickened with Pour into the saucepan to make thickened the sauce. (If the sauce is not thick enough, you can add. We are making Gomoku Ankake Yakisoba, a type of noodle dish with a thick savory sauce.
So that is going to wrap it up with this exceptional food fried pork and aburaage spirals with ankake thick sauce recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
