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