Vegetable Ankake Bowl
for two servings
1/3 / MEDIUM CARROT
2 piece / FRIED TOFU (AGE)
4 leaf / MEDIUM BOK CHOY or 4 stalk / KOMATSUNA
1/2 cup / MUSHROOM such as ENOKI, SHIMEJI, SHITAKE
for ankake sauce
1 1/2 cup / DASHI BROTH
2 tbsp / SOY SAUCE
2 tbsp / MIRIN
1 pinch / SALT
1 tbsp / POTATO STARCH
FRESH GINGER for garnish
SHORT GRAIN RICE to serve
- Cut carrot and fried tofu into strips. Trim the bottom of mushroom. Cut mushroom and bok choy (komatsuna) into bite size.
- Combine dashi, soy sauce, mirin and salt in a pot.
- Add hard vegetables first and cook over medium heat until almost soft. Mushrooms placed second over low heat. Leafy vegetables added last.
- Dissolve potato starch in the same amount of water in a bowl, then stir into pot.
- Bring to boil for about 30 seconds. Turn off heat.
- Serve with the sauce poured over rice. Garnish with ground ginger.
- Ankake is a thick clear sauce made of potato starch and water.
- Makes a great soup noodle dish by replacing rice with udon and adding extra dashi broth.