Tofu edamame kani ankake（豆腐の枝豆あんかけ）
This dish consists of tofu, edamame, and crab sticks covered in thick starchy soup. Thick starchy soup is called Ankake in Japanese.
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. Read this article to learn more about kanikama. 👉 Deep-fried dumplings with crab ankake
NUTRITION FACTS of Tofu with Edamame and Kani Ankake
TOTAL NUTRITION VALUE
- 378 kcal
- Protein 36.2 g
- Fat 17.5 g
- Carbs 23.1 g
- Salt Equivalents 6.1 g
INGREDIENTS for Tofu with Edamame and Kani Ankake (4SERVINGS)
- Soft Tofu (400g)
- Frozen peeled edamame (60g)
- Crab sticks (45g)
- ☆Grated ginger (6g)
- ☆Dashi stock granules (7g)
- ☆Dark soy sauce (10g)
- ☆Light soy sauce (5g)
- ☆Water (400g)
- ★Potato starch (8g)
- ★Water（50g）
Tofu with Edamame and Kani Ankake COOKING INSTRUCTIONS
- Cut the tofu to bite size pieces.
- Tear the crab sticks.
- Put the tofu, edamame, crab sticks, grated ginger, dashi stock granules, 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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