Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, thick cucumbers in ankake (thick sauce). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Thick Cucumbers in Ankake (Thick Sauce) is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Thick Cucumbers in Ankake (Thick Sauce) is something that I have loved my entire life.
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.
To get started with this recipe, we must first prepare a few components. You can have thick cucumbers in ankake (thick sauce) using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Thick Cucumbers in Ankake (Thick Sauce):
- Make ready 1 Thick cucumber
- Prepare 2 Imitation crab meat sticks (optional)
- Prepare 400 ml Dashi stock
- Make ready 2 tsp Sugar
- Get 3 tbsp ★ Usukuchi soy sauce
- Take 2 tsp ★ Mirin
- Take 1 ★ Salt
- Make ready 1 tbsp ☆ Katakuriko
- Make ready 1 tbsp ☆ Water
You can enjoy this thick noodle dish in a variety of ways by simply switching up the soup broth or toppings. It makes for a great, filling, and delicious lunch or dinner any time of the year. On top of that, there are a huge number of regional varieties to be found around Japan, and the world of udon is. Thickening sauces is a basic lesson in any cooking class, but there are many methods depending on what you're working with and the result you're hoping to achieve.
Steps to make Thick Cucumbers in Ankake (Thick Sauce):
- This is a Kaga variety cucumber. It's just one of Kaga's vegetables that is in season. It's more than twice as thick and long as a common Japanese cucumber! Peel the skins before cooking.
- Cut the cucumber into 3-mm thick slices. Although they look like regular cucumbers, the seeds are also large, like the cucumber itself.
- Quarter the slices and scoop out seeds with a spoon. The slices in the background still have seeds, and the seeds of those in the foreground are removed.
- Put dashi stock, sugar, and thick cucumber slices into a pot, and heat.
- Once the pot comes to a boil, add the ingredients marked with a ★, and simmer for about 5 minutes.
- They should have a nice crisp texture after boiling for around 5 minutes. If you prefer a softer texture, boil longer.
- Add shredded imitation crab meat sticks, continue simmering, then remove from the heat and stir in the ☆ katakuriko dissolved in water.
- While stirring, return to heat, and remove from heat once the broth thickens, then leave to cool.
- It's better and the flavors are infused better after the dish has chilled thoroughly. On warm days, chill in the refrigerator.
Not all cucumbers are long and green. Explore different types of cucumbers so you can identify them at the market, and get ideas for eating Armenian cucumbers are long, thin, and slightly variegated in darker and lighter shades of light green or a yellowish-green. "Ankake" is a dish poured a thick sauce over. It keeps the dish hot longer, so it's a perfect noodle soup for a cold day. "Ankake" is a dish dressed with thick starchy sauce. The ginger flavoured thick meat sauce sharpens your appetite! Spicy Korean Cucumber Kimchi Refrigerator Pickles Recipe.
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