Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, fried pork and aburaage spirals with ankake thick sauce. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Aburaage is Japanese deep-fried tofu pouches made from soybeans. 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.
Fried Pork and Aburaage Spirals with Ankake Thick Sauce is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Fried Pork and Aburaage Spirals with Ankake Thick Sauce is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have fried pork and aburaage spirals with ankake thick sauce using 10 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Fried Pork and Aburaage Spirals with Ankake Thick Sauce:
- Take 400 grams Thinly sliced pork belly
- Make ready 4 pieces Aburaage
- Make ready Chicken soup stock version
- Make ready 1 tbsp ★ Chicken soup stock granules
- Take 1 tbsp of each ★ Soy sauce, mirin, katakuriko
- Get 180 ml ★Water
- Make ready Mentsuyu version
- Make ready 1 tbsp of each ◯ Mentsuyu (3x concentrate), soy sauce, katakuriko
- Make ready 1/2 tbsp ◯ Sugar
- Make ready 180 ml ◯ Water
Turn the chop over and cook for a further six minutes, or until browned and cooked Add the tomato ketchup, cream and white wine and blend again briefly to mix. To serve, place the pork onto a plate and drizzle over the pepper sauce. Pork chop, french fries with salad. Meat rolls with white sauce on table.
Instructions to make Fried Pork and Aburaage Spirals with Ankake Thick Sauce:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Heat the ★ ingredients or the ◯ ingredients for the ankake sauce in a small pot. Bring to a boil and heat until thickened.
- 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.
- 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.
- 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.
- 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
- This is tender, even without using a pressure cooker! "Simmered Pork Belly in a Rice Cooker".
- A recipe using chicken soup stock granules and store-bought gyoza "Soup Gyoza" (Recipe ID : 2405276).
Fried Pork ChopAllRecipes. salt, vegetable oil, pepper, pork Southern Fried Pork Chop Biscuit Sandwich With Cheddar + Spiced ApplesThe Spruce Eats. creole seasoning, sharp cheddar, flour, cinnamon, pork. The perfect fried dumpling should have a golden brown, ultra-crisp fried bottom, with a skin that's springy and chewy, but never tough or doughy. Wrap them with a thick towel and leave overnight. Prepare sauce by whisking together all ingredients and refrigerating. Between two sheets of waxed paper beat pork cutlets as thin as possible with a meat mallet.
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