Thick Cucumbers in Ankake (Thick Sauce).
Hey everyone, it is John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, thick cucumbers in ankake (thick sauce). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Thick Cucumbers in Ankake (Thick Sauce) is one of the most favored of current trending foods in the world. It is simple, it's quick, it tastes delicious. It's enjoyed by millions daily. They are fine and they look fantastic. Thick Cucumbers in Ankake (Thick Sauce) is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have thick cucumbers in ankake (thick sauce) using 9 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Thick Cucumbers in Ankake (Thick Sauce):
- {Prepare of Thick cucumber.
- {Make ready of Imitation crab meat sticks (optional).
- {Make ready of Dashi stock.
- {Prepare of Sugar.
- {Get of ★ Usukuchi soy sauce.
- {Get of ★ Mirin.
- {Get of ★ Salt.
- {Take of ☆ Katakuriko.
- {Get of ☆ Water.
Steps to make Thick Cucumbers in Ankake (Thick Sauce):
- This is a Kaga variety cucumber. It's just one of Kaga's vegetables that is in season. It's more than twice as thick and long as a common Japanese cucumber! Peel the skins before cooking..
- Cut the cucumber into 3-mm thick slices. Although they look like regular cucumbers, the seeds are also large, like the cucumber itself..
- Quarter the slices and scoop out seeds with a spoon. The slices in the background still have seeds, and the seeds of those in the foreground are removed..
- Put dashi stock, sugar, and thick cucumber slices into a pot, and heat..
- Once the pot comes to a boil, add the ingredients marked with a ★, and simmer for about 5 minutes..
- They should have a nice crisp texture after boiling for around 5 minutes. If you prefer a softer texture, boil longer..
- Add shredded imitation crab meat sticks, continue simmering, then remove from the heat and stir in the ☆ katakuriko dissolved in water..
- While stirring, return to heat, and remove from heat once the broth thickens, then leave to cool..
- It's better and the flavors are infused better after the dish has chilled thoroughly. On warm days, chill in the refrigerator..
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