Easiest Way to Make Delicious Fried Pork and Aburaage Spirals with Ankake Thick Sauce

Fried Pork and Aburaage Spirals with Ankake Thick Sauce. If you skip this, you'll notice the distinctive smell of the aburaage and it'll taste a bit funny. Spoon on the piping hot ankake sauce just before serving. Homemade Sauces For Pork Chops Recipes.

Then mix in the soy sauce, ginger and cooking sake, followed by the egg. Keep mixing until the pork starts to become a thick paste, but don't worry if your meatballs are a little bit gloppy at this point. Aburaage is Japanese deep-fried tofu pouches made from soybeans. You can have Fried Pork and Aburaage Spirals with Ankake Thick Sauce using 10 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Fried Pork and Aburaage Spirals with Ankake Thick Sauce

1. It's 400 grams of Thinly sliced pork belly.
2. Prepare 4 of pieces Aburaage.
3. You need of Chicken soup stock version.
4. It's 1 tbsp of ★ Chicken soup stock granules.
5. Prepare 1 tbsp of of each ★ Soy sauce, mirin, katakuriko.
6. Prepare 180 ml of ★Water.
7. It's of Mentsuyu version.
8. Prepare 1 tbsp of of each ◯ Mentsuyu (3x concentrate), soy sauce, katakuriko.
9. Prepare 1/2 tbsp of ◯ Sugar.
10. You need 180 ml of ◯ Water.

You can use it to make inari sushi, or add it to miso soup and hot pot. You can make Aburaage from scratch at home. All you need is a block of firm tofu and cut it into thin slices. Be sure to drain the tofu well by wrapping it with a.

Fried Pork and Aburaage Spirals with Ankake Thick Sauce step by step

1. Drain the aburaage by pouring on some boiling water. Once cooled, squeeze out the excess moisture. The aburaage will lack in flavor if you skip this step. Getting rid of the extra moisture is important as well..
2. Spread the meat out so it's longer than, but the same width as the aburaage. Make 6 sets, using 4 slices of thin shabu-shabu pork (300 g pork). Put the aburaage on top of the meat..
3. Roll up, starting with the ends closest to you. You don't need to secure with toothpicks; just roll up so the ends are even..
4. Be sure to place the rolls seam-side down and cook over medium heat, without oil, until brown. If you do it this way, they won't unravel..
5. Roll them around to brown all sides. Cover with a lid for the latter half to cook through. Roll up the aburaage inside as is, without opening it up..
6. Cut in 1 cm slices and serve. It's easier to cut if you chill it in the fridge first! Reheat in the microwave before serving..
7. Heat the ★ ingredients or the ◯ ingredients for the ankake sauce in a small pot. Bring to a boil and heat until thickened..
8. Enjoy covered with plenty of piping hot ankake thick sauce! Serve by scooping the rolls up from the bottom. The flavors are soaked in and they're delicious..
9. These chubby fellows were made when I opened a package of meat and found there were 16 slices of meat 60 cm long. I cut them in half to make 32 slices and made 8 sets with 4 slices each..
10. I served these chubby fellows with ankake sauce and added half a package of shimeji mushrooms. I added chopped frozen green beans to the one in the top photo..
11. Here's a recipe you can make if the meat you were planning to use is too small to roll "Pork & Ginger Stir-Fry Rice Bowl". https://cookpad.com/us/recipes/151167-sweet-savory-pork-rice-bowl.
12. This is tender, even without using a pressure cooker! "Simmered Pork Belly in a Rice Cooker"..
13. A recipe using chicken soup stock granules and store-bought gyoza "Soup Gyoza" (Recipe ID : 2405276)..

Tonkatsu, or pork cutlet, is a Japanese dish of pork filet that is breaded with panko breadcrumbs and deep fried. Pork tonkatsu is also a popular ingredient in katsu donburi (one dish meal of ingredients served over rice) which is tonkatsu served with cooked egg and a savory sweet sauce, all over a bed. Many places use pork that is cooked in a sweet sauce. It's often served hot, but there are also cold Soy sauce and mayonnaise-seasoned tuna is a popular topping. This local specialty is eaten during the harsh winters in Iwate.