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

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1. Cut carrot and fried tofu into strips. Trim the bottom of mushroom. Cut mushroom and bok choy (komatsuna) into bite size. 
2. Combine dashi, soy sauce, mirin and salt in a pot.
3. Add hard vegetables first and cook over medium heat until almost soft. Mushrooms placed second over low heat. Leafy vegetables added last.
4. Dissolve potato starch in the same amount of water in a bowl, then stir into pot.
5. Bring to boil for about 30 seconds. Turn off heat.
6. Serve with the sauce poured over rice. Garnish with ground ginger.

Notes:

• 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.

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adopted from Shirogohan.com

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