Sautéed Cod and Tofu with Chinese-Style Ankake Sauce.
You can cook Sautéed Cod and Tofu with Chinese-Style Ankake Sauce using 18 ingredients and 7 steps. Here is how you cook that.
Ingredients of Sautéed Cod and Tofu with Chinese-Style Ankake Sauce
- You need 2 fillets of Cod (or any white fish).
- It’s 1/2 block of Tofu (firm).
- Prepare 1 of as required Katakuriko.
- It’s of For the ankake sauce:.
- Prepare 250 ml of ◎ Water.
- It’s 25 ml of each ◎ Soy sauce, mirin.
- You need 1/2 tbsp of ◎ Oyster sauce.
- You need 1/2 tbsp of ◎ Chinese chicken soup stock granules.
- Prepare 1/2 tbsp of ◎ Shaoxing wine (or shochu or cooking sake).
- It’s 1 tbsp of + 2 tablespoons Katakuriko + water.
- You need of Ingredients for the ankake sauce:.
- It’s 1/2 of Onion.
- You need 2 of cm Carrot.
- You need 1/2 bunch of Chinese chives.
- You need 1 of as required Mixed mushrooms.
- Prepare of Toppings to finish.
- You need 1 of optional Finely julienned Japanese leek (the white part only).
- Prepare 1 of optional Ginger (good in winter).
Sautéed Cod and Tofu with Chinese-Style Ankake Sauce instructions
- 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..