揚げ餃子のカニあんかけ（age gyoza no kani ankake)
What kind of dish is age gyoza no kani ankake ??
age = deep-fry gyoza = dumpling kani = crab
It is a dish in which ready-made dumplings are fried in oil and eaten with a viscous sauce. The cooking method of pouring a viscous sauce over ingredients is called ankake.
The flavorful broth of shiitake mushrooms is very delicious. This is a simple dish that you should definitely try.
Dumpling is written as gyoza、餃子、ギョーザ、ぎょうざ, etc. in Japan. Minced meat and finely chopped vegetables are wrapped in a thin dough made from kneaded flour.
Cooking methods such as baking, boiling, and steaming are common. But the crunchy texture of deep fried dumplings is also delicious. By adding a flavorful sauce to it, you can create a new sensation of cooking.
Handmade dumplings are delicious, but there are many ready-made dumplings on the market, so this time I used the plainest commercially available dumplings.
Dishes similar to gyoza include shumai. I also recommend this shumai recipe. Check it out if you’d like. 👉 No need to wrap！Super easy to make pork shumai recipe
What is kani kama ??
The English name seems to be “crab stick”. Crab is written as “かに” or “カニ” in Japanese.
Kamaboko(fish cake) made to resemble crab meat in terms of flavor, texture, shape, and color. In fact, crab is not used, and the main raw material is walleye pollock.
Kamaboko is made by mincing fish, adding salt, placing it in a mold, and steaming it. There are many other types besides crab sticks.
Most of them are stick-shaped products wrapped in a thin sheet, but there are also products that are more like real crabs. It is a standard ingredient in dishes such as salads, vinegared dishes, and sushi. It’s cheap and keep for a long time, so it’s suitable for a regular ingredient.
Crab sticks, instant noodles, and retort pouch curry are said to be the three major food inventions of post-war Japan.
It is a surprising fact that crab sticks were such a great invention. In fact, I feel that the deliciousness of crab sticks surpasses that of real crabs.
It is also popular overseas, and consumption in Europe is very high. But most of them seem to be Korean products. I would also like to try crab sticks made in other countries.
NUTRITION FACTS of Fried gyoza with crab stick ankake (flavoful thick sauce)
155kcal Protein 4.8g Fat 7.1g Carb18.4g Salt Equivalent 1.6g
INGREDIENTS for Fried gyoza with crab stick ankake (flavoful thick sauce) (5SERVINGS)
- 15dumplings 250g
- oil 25g (Oil absorption rate is 8%)
- dried shiitake mushrooms 8g
- Japanese mustard spinach (=komatsuna) 50g
- crab stick 40g
- dried shiitake mushroom reconstituted juice and water 300g
- dashi stock granules 2g
- sugar 5g
- mirin 5g
- light soy sauce 15g
- potato starch 4g
- water 50g
Fried gyoza with crab stick ankake (flavoful thick sauce) COOKING INSTRUCTIONS
Preparation: Soak the dried shiitake mushrooms in water the day before.
⋈*Dried shiitake mushrooms are a special product of Oita Prefecture. There are also thinly sliced ones, but this recipe uses the one called “Donko”. The flavor is completely different when you use this because you can get a strong and thick soup stock. About 100g of water is enough to soak the dried shiitake mushrooms.
➀ Cut the Japanese mustard spinach(komatsuna) into 3cm pieces.
Japanese mustard spinach (Komatsuna) can be replaced with spinach or bok choy.
② Loosen the crab stick.
③ Cut the dried shiitake into strips.
④ Combine dried shiitake mushroom reconstituted juice and water to make 300g.
⑤ Put Japanese mustard spinach, crab stick, dried shiitake mushrooms, mixture of dried shiitake mushroom reconstituted juice and water, dashi stock granules, sugar, mirin, and light soy sauce in a small pot and bring to a boil.
⑥ Turn off the heat and add potato starch dissolved in water.
⑦ Turn off the heat when you get a little viscosity. Be careful not to make the viscosity too strong. This sauce is called “an＝あん”.
⑧ Fry gyoza in oil.
⑨ Place the gyoza on a plate and pour “an” over the top.
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