☆ Easy ☆ Cod and Vegetables in Ankake Sauce

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, ☆ easy ☆ cod and vegetables in ankake sauce. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

☆ Easy ☆ Cod and Vegetables in Ankake Sauce is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. ☆ Easy ☆ Cod and Vegetables in Ankake Sauce is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have ☆ easy ☆ cod and vegetables in ankake sauce using 15 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make ☆ Easy ☆ Cod and Vegetables in Ankake Sauce:
  1. Prepare 4 cuts Cod
  2. Get 1 dash Salt and pepper
  3. Prepare 1 Plain flour
  4. Prepare Vegetables for the ankake sauce
  5. Prepare 1 Carrot
  6. Take 5 leaves Chinese or napa cabbage
  7. Make ready 4 Shiitake mushrooms
  8. Make ready 1⁄2 bag Bean sprouts
  9. Take Seasoning ingredients:
  10. Prepare 1 tbsp Chicken soup stock granules
  11. Get 1 tbsp Oyster sauce
  12. Prepare 1 tbsp Sake
  13. Prepare 1⁄2 tsp Salt
  14. Get 250 ml Water
  15. Prepare 1 Katakuriko slurry
Instructions to make ☆ Easy ☆ Cod and Vegetables in Ankake Sauce:
  1. Season cod with salt and pepper (use unseasoned cod, so it doesn't get too salty). Let sit for 5 minutes.
  2. Chop the vegetables into bite-sized pieces. Rinse the bean sprouts.
  3. Blot the fish with a paper towel and dust with flour.
  4. Heat oil in a frying pan, then add the fish. Fry, then remove from the pan.
  5. In the same pan, add the ingredients for the ankake sauce and briefly stir-fry. The vegetables will be simmered later, so do not need to cook through at this point.
  6. Add all of the seasoning ingredients expect for the katakuriko slurry, and bring to a boil. Then add the katakuriko slurry to thicken.
  7. Return the fish to the pan, and simmer until the sauce reaches your desired thickness.

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