Sautéed Cod and Tofu with Chinese-Style Ankake Sauce

Name: Sautéed Cod and Tofu with Chinese-Style Ankake Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 2 fillets Cod (or any white fish); 1/2 block Tofu (firm); 1 as required Katakuriko; 250 ml ◎ Water; 25 ml each ◎ Soy sauce, mirin; 1/2 tbsp ◎ Oyster sauce; 1/2 tbsp ◎ Chinese chicken soup stock granules; 1/2 tbsp ◎ Shaoxing wine (or shochu or cooking sake); 1 tbsp + 2 tablespoons Katakuriko + water; 1/2 Onion; 2 cm Carrot; 1/2 bunch Chinese chives; 1 as required Mixed mushrooms; 1 optional Finely julienned Japanese leek (the white part only); 1 optional Ginger (good in winter)

cookpad.japan @cookpad_jp

I made this dish with my grandfather at his house.
Serve this light white fish dish with a tasty ankake sauce.
Tofu goes well with this an so you can make a nice dish without using cod fillets.

-I used only one frying pan but if you don't like this, use separate frying pans.
-Sesame oil is for flavouring the dish. I mixed vegetable oil and sesame oil but you can use either of them.
-Sprinkling sake over the cod gets rid of the strong fishy smell.
-As an alternative to shaoxing wine I prefer shochu to sake. Recipe by Amikope

I made this dish with my grandfather at his house.
Serve this light white fish dish with a tasty ankake sauce.
Tofu goes well with this an so you can make a nice dish without using cod fillets.

cookpad.japan @cookpad_jp

I made this dish with my grandfather at his house.
Serve this light white fish dish with a tasty ankake sauce.
Tofu goes well with this an so you can make a nice dish without using cod fillets.

Saved

Ingredients

2 servings

2 filletsCod (or any white fish)
1/2 blockTofu (firm)
1as required Katakuriko
For the ankake sauce:
250 ml◎ Water
25 mleach ◎ Soy sauce, mirin
1/2 tbsp◎ Oyster sauce
1/2 tbsp◎ Chinese chicken soup stock granules
1/2 tbsp◎ Shaoxing wine (or shochu or cooking sake)
1 tbsp+ 2 tablespoons Katakuriko + water
Ingredients for the ankake sauce:
1/2Onion
2cm Carrot
1/2 bunchChinese chives
1as required Mixed mushrooms
Toppings to finish
1optional Finely julienned Japanese leek (the white part only)
1optional Ginger (good in winter)

Saved

Steps

1

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.
2

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.
3

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.
4

Slice the ingredients for the ankake sauce into bite-sized pieces. You can use any leftovers such as imitation crab sticks or spinach.
5

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.
6

Pour the ankake onto the cod and tofu. You can use any ingredients you have at home for the an sauce.
7

Garnish with thinly sliced Japanese leek (white part only) and your dish will look fancier. Make this dish for your dinner parties.