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We hope you got benefit from reading it, now let’s go back to sautéed cod and tofu with chinese-style ankake sauce recipe. To cook sautéed cod and tofu with chinese-style ankake sauce you need 18 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Sautéed Cod and Tofu with Chinese-Style Ankake Sauce:
- You need 2 fillets Cod (or any white fish)
- Take 1/2 block Tofu (firm)
- Take 1 as required Katakuriko
- You need For the ankake sauce:
- Get 250 ml ◎ Water
- Take 25 ml each ◎ Soy sauce, mirin
- Take 1/2 tbsp ◎ Oyster sauce
- Get 1/2 tbsp ◎ Chinese chicken soup stock granules
- Prepare 1/2 tbsp ◎ Shaoxing wine (or shochu or cooking sake)
- Provide 1 tbsp + 2 tablespoons Katakuriko + water
- Provide Ingredients for the ankake sauce:
- Provide 1/2 Onion
- Use 2 cm Carrot
- You need 1/2 bunch Chinese chives
- Provide 1 as required Mixed mushrooms
- Get Toppings to finish
- Provide 1 optional Finely julienned Japanese leek (the white part only)
- Take 1 optional Ginger (good in winter)
Instructions to make Sautéed Cod and Tofu with Chinese-Style Ankake Sauce:
- Sprinkle salt over the cod and let it rest for 5-10 minutes (if you use lightly salted cod this is not necessary). Slice the tofu into 1 cm thickness and pat dry with a paper towel.
- Drizzle cooking sake over the cod. Rinse off the salt and drain. Sprinkle some black pepper over the cod and tofu. Coat both of them with flour.
- Pour an equal amount of vegetable oil and sesame oil into a frying pan. Fry the cod and tofu until golden brown. Transfer onto a serving dish.
- Slice the ingredients for the ankake sauce into bite-sized pieces. You can use any leftovers such as imitation crab sticks or spinach.
- Add some sesame oil to the frying pan and fry the ankake ingredients. Once they are cooked through add the ◎ ingredients. Reduce the sauce. Add the katakuriko dissolved in water to thicken the sauce. Reduce the sauce further and it is ready.
- Pour the ankake onto the cod and tofu. You can use any ingredients you have at home for the an sauce.
- Garnish with thinly sliced Japanese leek (white part only) and your dish will look fancier. Make this dish for your dinner parties.
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