Ankake is a traditional Japanese cooking method where a thick sauce made with dashi or similar broth and thickened with starch is poured over dishes.
It’s commonly used in steamed, stir-fried, or deep-fried foods, as well as noodle soups.
The silky texture and heat-retaining nature of ankake makes it perfect for chilly days or times when you want something soothing and comforting.
This dish features pork, tofu, and mushrooms stir-fried together,topped with a gently-seasoned, thickened egg sauce.
It’s hearty, flavorful, and perfect for warming you up from the inside out.
15 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 5 oz pork belly, thinly sliced
- 1 block firm tofu
- 1 /2 pack maitake mushrooms
- 3 eggs
- salt and pepper, to taste
- 3 tbsp. potato starch (katakuriko)
- 1 tbsp. vegetable oil
- A3/4 cup water
- A1 tbsp. soy sauce
- A1 tbsp. sake
- A1 tbsp. mirin
- A1/2 tsp. dashi granules
- B1/2 tbsp. potato starch
- B1 tbsp. water
- Bchopped green onions, for garnish
INSTRUCTIONS
Preparation
Wrap the tofu in several layers of paper towels, place on a microwave-safe plate, and microwave at 600W for 3 minutes. Place another plate on top as a weight and let it sit for about 10 minutes to drain off excess moisture.- 1
Cut the pork into 1 ½ in. pieces. Separate maitake mushrooms into small clusters. Beat the eggs.
- 2
After draining, rewrap the tofu in fresh paper towels to absorb remaining moisture. Cut the tofu block in half horizontally and vertically, then slice each quarter into four pieces (16 pieces total). Lightly season with salt and pepper and coat with potato starch.
- 3
Heat the oil in a frying pan over medium heat. Add the tofu and pan-fry for 3–4 minutes until all sides are crisp and golden.
- 4
Push the tofu to the edge of the pan, add the pork and maitake, then stir-fry over medium heat. Once the pork is cooked through, mix everything together, season with salt and pepper, and transfer to serving plates.
- 5
Wipe excess oil from the pan. Add ingredients from A (water, soy sauce, sake, mirin, and dashi granules) and bring to a boil. Once boiling, slowly pour in the beaten eggs in a circular motion, starting from the edge of the pan. Let cook briefly without stirring. Once the eggs start to set, gently stir with chopsticks. Turn off the heat and add the B starch slurry gradually while stirring to thicken the sauce.
- 6
Pour the egg sauce over the plated ingredients and garnish with chopped green onions.
RecipeID
202
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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."