Steps to Prepare Any-night-of-the-week Cod with Vegetable Ankake Sauce
Hello everybody, it is me, Dave, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, How to Make Any-night-of-the-week Cod with Vegetable Ankake Sauce. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Cod with Vegetable Ankake Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cod with Vegetable Ankake Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cod with Vegetable Ankake Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few components. You can have Cod with Vegetable Ankake Sauce using 16 ingredients and 9 steps. Here is how you can achieve that.
I combined in-season cod with some vegetables I had in the refrigerator, to make a Japanese-style dish.
If you prefer to have lots of sauce, double the sauce ingredients.
The key is to not flip the cod over too often when it's cooking. Leave it alone so that it can brown on one side, then turn over and brown the other side. This way they won't fall apart, and will have a crispy finish.
If you want the vegetables to be crispy, don't stir fry them or simmer them in the sauce for too long. Recipe by oldice
Ingredients and spices that need to be Take to make Cod with Vegetable Ankake Sauce:
- 2 Cod filets
- 1 Green pepper
- 1/3 of a carrot Carrot
- 1/2 bunch Shimeji mushrooms
- 1 dash Salt
- 1 dash Pepper
- 2 tbsp Vegetable oil (for frying)
- 1 Katakuriko
- Ankake sauce
- 100 ml Water
- 1 tbsp Soy sauce
- 1/2 tbsp Sake
- 1/2 tbsp Mirin
- 1/2 tbsp Sugar
- 1/2 tsp Dashi stock granules
- 1/2 to 1 tablespoon Katakuriko mixed with water
Steps to make Cod with Vegetable Ankake Sauce
- Put all the ingredients except for the katakuriko and water in a small pan. Bring to a boil and wait for 20 seconds before turning off the heat.
- Prepare the katakuriko and water. For every 1 tablespoon of water, mix in 1/2 tablespoon of katakuriko.
- Julienne the bell pepper and carrot, and shred the shimeji mushrooms apart.
- Cut the cod into bite-sized pieces and season lightly with salt and pepper. Dust with katakuriko. If you are using salt cod, don't add more salt.
- Put some oil in a frying pan and heat over medium heat. Pan fry the cod pieces until crispy, and transfer to a plate.
- Wash and wipe out the frying pan, add a little oil, and stir fry the carrot, shimeji mushroom and bell pepper, adding in that order.
- When the vegetables have wilted a little, add the Step 1 sauce and bring to a boil.
- When it comes to a boil turn the heat down to low. Add the katakuriko and water little by little while stirring the sauce in the pan. When the sauce is as thickened as you like, turn off the heat.
- Put the cod on a serving plate, pour the ankake sauce over and serve.
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