Kimchi Pork Ankake Tofu豆腐の豚キムチ餡かけ

Tofu has lots of goodness with a low-calorie count, which is perfect for girls like me. Hiyayakko (eating cold as it is with soy sauce and some relishes) is the most common way to eat tofu and you can always order it at an izakaya (Japanese-style bar).
Though I quite like tofu, hiyayakko isn’t really my cup of tea. But if it’s ankake (having a potato starch sauce), it’s surprisingly easy to eat. This kimchi pork ankake sauce goes very well with plain rice too! Yum!!

Kimchi: Korean pickled vegetables

➡  Ingredients (for four people)

  • 2 blocks of tofu
  • 150 grams of butabara (sliced pork belly)
  • 150 grams of kimchi
  • 20 centimetres of spring onions
  • About 10 grams of ginger
  • One clove of garlic
  • Some wakegi green onions
  • A little bit of sesame oil
  • One tablespoon of sake
  • 2 tablespoons of soy sauce
  • One tablespoon of miso
  • 350cc of chicken soup
  • A little bit of salt and pepper
  • Some potato starch dissolved in water

➡ Recipe

  1. With some sesame oil in the frying pan, stir-fry the finely chopped spring onions, ginger and garlic.
  2. Add bite-sized pork pieces to 1 and stir-fry them. Also add bite-sized kimchi pieces and stir-fry further.
  3. Add chicken soup, sake, soy sauce, miso, salt and pepper to 2 and simmer.
  4. Add dissolved potato starch to 3 and simmer until it gets thick.
  5. Cut the tofu into bite-sized pieces and boil them. Alternatively, you can heat them up in the microwave.
  6. Transfer the tofu to a plate, pour 4 on top and sprinkle some onions.

💡 Tips

  1. You can use either kinugoshi tofu (softer tofu) or momen tofu (firmer tofu).
  2. The quantity of salt in kimchi and chicken soup varies. Please adjust the salt quantity according to that.

😐 I’ve tried it! By the editorial staff

  • Once you can make ankake sauce, you’ll feel like you’re a better cook!

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➡  材料 (約4人分)

  • 豆腐・・・2丁
  • 豚ばら肉・・・150g
  • キムチ・・・150g
  • ねぎ・・・20cm
  • しょうが・・・1かけ
  • にんにく・・・1かけ
  • わけぎ・・・適量
  • ごま油・・・少々
  • 酒・・・大さじ1
  • しょうゆ・・・大さじ2
  • 味噌・・・大さじ1
  • 鶏がらスープ・・・350cc
  • 塩・・・少々
  • こしょう・・・少々
  • 水溶き片栗粉・・・適量

➡ 作り方

  1. フライパンにごま油をひき、みじん切りにしたねぎ・しょうが・ニンニクを炒める。
  2. 1に一口大に切った豚肉を入れて炒め、一口大に切ったキムチも加えて炒める。
  3. 2に鶏がらスープ、酒・しょうゆ・味噌・塩・こしょうを加え煮る。
  4. 3に水溶き片栗粉を加え、とろみをつける
  5. 豆腐は一口大に切り、茹でる。又は電子レンジで温める。
  6. 豆腐をお皿に盛り、4をかけ、わけぎを散らす

💡 Tips

  1. 豆腐は絹ごしでも木綿でもOK。
  2. キムチ・鶏がらスープの塩分はものによって違うので、加える塩の量を調整して下さい。

😐 作ってみました! By 編集部

  • 片栗粉でトロミをつけることができるようになると、料理が上手くなったような気がします。

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