Tofu edamame ankake 次のページで日本語で説明しています(*ˊᵕˋ)♡‧₊
Tofu edamame ankake（豆腐の枝豆あんかけ）
This dish consists of tofu, edamame, and crab sticks in a thick soup.
In Japan, thick soup is called “an” and a dish poured with “an” is called “ankake.”
When the ingredients are coated with “an,” the food stays warmer and doesn’t cool as easily.
It also helps the flavors of the ingredients and soup blend together more easily.
While wheat flour is used to add viscosity to stews and curries, potato starch is commonly used to make ankake.
Crab sticks are called kanikama in Japanese. In fact, crab is not used, and the main raw material is walleye pollock.
Crab sticks, instant noodles, and retort pouch curry are said to be the three major food inventions of post-war Japan.
In recent years, consumption has increased significantly not only in Japan but also in Europe.
Gyoza ankake is also a highly recommended dish. 👉 Deep-fried dumplings with crab ankake
NUTRITION FACTS of Tofu edamame ankake
kcal Protein g Fat g Carbs g Salt Equivalents g
INGREDIENTS for Tofu edamame ankake (3SERVINGS)
- Tofu (130g)
- ☆Frozen peeled edamame (20g)
- ☆Crab sticks (1pieces 15g)
- ☆Grated ginger (2g)
- ☆Chicken broth mix (2g)
- ☆Soy sauce (5g)
- ☆Water (200g)
- ★Potato starch (3g)
- ★Water
I use 鶏ガラスープの素 ( chicken broth mix ), but you can also use 味覇（Waeper）,創味シャンタン（ Somi Shantung）, or 中華味（Chuka-aji）.
Tofu edamame ankake COOKING INSTRUCTIONS
- Cut the tofu to bite size pieces.
- Tear the crab sticks.
- Put the tofu, edamame, crab sticks, ginger, chicken broth mix, soy sauce and water in a pot and bring to a boil.
- Turn off the heat, add the potato starch dissolved in the water and stir.
- Turn on the heat and simmer over medium heat.
- When the soup has thickened it is ready.
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