Thick Cucumbers in Ankake (Thick Sauce).
Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, thick cucumbers in ankake (thick sauce). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Thick Cucumbers in Ankake (Thick Sauce) is one of the most popular of recent trending meals in the world. It's easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Thick Cucumbers in Ankake (Thick Sauce) is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook thick cucumbers in ankake (thick sauce) using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Thick Cucumbers in Ankake (Thick Sauce):
- {Get of Thick cucumber.
- {Prepare of Imitation crab meat sticks (optional).
- {Get of Dashi stock.
- {Take of Sugar.
- {Make ready of ★ Usukuchi soy sauce.
- {Prepare of ★ Mirin.
- {Make ready of ★ Salt.
- {Get of ☆ Katakuriko.
- {Prepare 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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