How to Prepare Delicious Thick Cucumbers in Ankake (Thick Sauce)

Thick Cucumbers in Ankake (Thick Sauce).

You can have Thick Cucumbers in Ankake (Thick Sauce) using 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Thick Cucumbers in Ankake (Thick Sauce)

1. It's 1 of Thick cucumber.
2. You need 2 of Imitation crab meat sticks (optional).
3. It's 400 ml of Dashi stock.
4. You need 2 tsp of Sugar.
5. It's 3 tbsp of ★ Usukuchi soy sauce.
6. You need 2 tsp of ★ Mirin.
7. Prepare 1 of ★ Salt.
8. It's 1 tbsp of ☆ Katakuriko.
9. It's 1 tbsp of ☆ Water.

Thick Cucumbers in Ankake (Thick Sauce) instructions

1. This is a Kaga variety cucumber. It's just one of Kaga's vegetables that is in season. It's more than twice as thick and long as a common Japanese cucumber! Peel the skins before cooking..
2. Cut the cucumber into 3-mm thick slices. Although they look like regular cucumbers, the seeds are also large, like the cucumber itself..
3. Quarter the slices and scoop out seeds with a spoon. The slices in the background still have seeds, and the seeds of those in the foreground are removed..
4. Put dashi stock, sugar, and thick cucumber slices into a pot, and heat..
5. Once the pot comes to a boil, add the ingredients marked with a ★, and simmer for about 5 minutes..
6. They should have a nice crisp texture after boiling for around 5 minutes. If you prefer a softer texture, boil longer..
7. Add shredded imitation crab meat sticks, continue simmering, then remove from the heat and stir in the ☆ katakuriko dissolved in water..
8. While stirring, return to heat, and remove from heat once the broth thickens, then leave to cool..
9. It's better and the flavors are infused better after the dish has chilled thoroughly. On warm days, chill in the refrigerator..