This recipe is translated from Cookpad Japan. See original: 
鱈の和風彩り野菜あんかけ
鱈の和風彩り野菜あんかけ 
Cod with Japanese-Style Colorful Vegetable Sauce
oldice @cook_40049947
This dish features cod prepared in a style similar to Tatsuta-age, topped with a colorful and slightly sweet vegetable sauce!
The origin of this recipe
I combined seasonal cod with leftover vegetables from the fridge to create a Japanese-style dish.
※01/17/2013
I revised the sauce recipe.
(The flavor remains the same, but the quantity is halved.)
If you prefer a generous amount of sauce, double the sauce ingredients.
Open in Cookpad AppCooking Instructions
- 1
In a small pot, combine all sauce ingredients except the potato starch mixture and bring to a boil (wait about 20 seconds after boiling), then turn off the heat.
- 2
Prepare the potato starch mixture.
※Use 1/2 tablespoon potato starch to 1 tablespoon water as a guideline.
- 3
Julienne the bell pepper and carrot, and separate the shimeji mushrooms.
- 4
Cut the cod into bite-sized pieces, lightly season with salt and pepper, and coat with a thin layer of potato starch.
※If using salted cod, reduce the amount of salt.
- 5
Heat oil in a frying pan over medium heat, cook the cod until crispy all over, and set aside on a plate.
- 6
Clean the frying pan, wipe it dry, add a small amount of oil, and stir-fry the carrot, shimeji mushrooms, and bell pepper in that order over medium heat.
- 7
Once the vegetables are slightly tender, add the sauce from step 1 and bring to a boil.
- 8
Once boiling, reduce to low heat, and while stirring the sauce, gradually add the potato starch mixture until the desired thickness is reached, then turn off the heat.
- 9
Plate the cod and pour the sauce over it to finish.
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