Ankake Yakisoba
Ankake (あんかけ) is a Japanese term that refers to a thick, starchy sauce, often used as a topping or glaze in various dishes. The sauce is typically made by dissolving potato starch or cornstarch in water to form a slurry, which is then added to a seasoned liquid base. This base can include a variety of ingredients such as soy sauce, dashi (a type of Japanese broth), sugar, mirin (a sweet rice wine), and others, depending on the recipe and desired flavor profile. The mixture is heated until it thickens into a translucent and glossy sauce. It's your favorite stir-fried noodles topped with a thick, savory sauce that's absolutely mouthwatering.
Ingredients
- 1 tbsp oil
- 2 pkgs yakisoba noodle
- 6 oz pork belly sliced
- 2 cups napa cabbage cut into bite-size
- 1 cup carrot shredded
- 1 pkgs shimeji mushroom
- 1 cup bean sprouts
- 2 tbsp cilantro chopped for garnish
Sauce
- 1.5 tbsp potato starch
- 2 cup water
- 2 tbsp shirodashi
- 2 packets Yakisoba seasoning
Instructions
- Sauce First: Mix potato starch with water in a bowl. Stir in Shirodashi and Yakisoba seasoning. Set aside.
- Noodles: In a pan, heat oil and cook the noodles until they’re a bit crispy. Move them to a plate.
- Pork Time: Use the same pan to cook the pork belly slices until browned.
- Veggies: Add Napa cabbage, carrots, and mushrooms to the pork. Cook until they start to soften.
- Combine: Pour the sauce mix into the pan. Stir until it thickens and coats everything well.
- Noodles Meet Sauce: Spoon the thick pork and veggie sauce over the noodles on the plate.
- Garnish: Top with bean sprouts and cilantro for freshness.
- Enjoy: Serve hot and dig in!