Ankake is a traditional Japanese cooking method where a thickened sauce called “an” made with kudzu starch or potato starch is poured over a dish. It can also be served underneath the ingredients as a base called “shikian”. The smooth texture and refined appearance of “an” enhances the taste and presentation of dishes. In particular, when made with kudzu starch, the glossy, delicate sauce is known as “kuzu-an” or “kuzu-damari,” representing the finesse of Japanese cuisine.
Ankake dishes are loved for their smooth texture and warming quality. They are especially popular during cold seasons and pair well with a wide range of ingredients such as vegetables, tofu, fish, and meat, making appearances in everything from everyday meals to elegant restaurant dishes.
This recipe introduces a super easy method for making tofu with egg ankake.
The tofu is heated in the microwave, so it's super easy and won't take up space on the stovetop.
The egg sauce has a bold flavor that pairs perfectly with the tofu.
This quick and simple dish is ready in no time—please give it a try!
3 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 block silken tofu
- 1 egg, beaten
- Water (for soaking tofu), enough to cover the tofu in the bowl
- A1 cup water
- A2 tbsp. mentsuyu (2x concentrated)
- A2 tbsp. mirin
- A1 tbsp. soy sauce
- B1/2 tbsp. potato starch or cornstarch
- B1 tbsp. water
INSTRUCTIONS
- 1
Prepare the tofu
Cut the silken tofu into 4 equal pieces and place in a microwave-safe container.
Add enough water to cover the tofu, loosely cover with plastic wrap, and heat in the microwave first for 45 seconds, then an additional 45 seconds.
- 2
Make the egg ankake
In a small saucepan, combine ingredients A (water, mentsuyu, mirin, soy sauce) and bring to a boil.
Once it comes to a boil, drizzle in the beaten egg and turn off the heat.
Wait about 5 seconds, then gently stir.
Mix B (starch and water) in a small bowl to make the slurry, then slowly add it to the sauce while stirring to thicken. Make sure to do this once you’ve turned off the heat to avoid the “an” getting lumpy!
- 3
Assemble the dish
Drain the water from the heated tofu and place the pieces in serving bowls.
Pour the egg ankake sauce over the top.
- 4
For 2 servings
Use half a block of tofu, but keep the egg ankake amount the same—it’s easier to make this way.
Any leftover sauce is delicious poured over rice.
RecipeID
187
Tips & Notes
Since the tofu is microwaved, you don’t need to use two burners—making prep easier.
If making 2 servings, see Step 4.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."