1.
dish topped with thick starchy sauce; ankake
A preparation in which a dashi- or broth-based sauce thickened with potato starch is poured over food such as tofu, fish, noodles, or rice. Also refers to the sauce itself.
餡かけ豆腐を注文した。
I ordered tofu with thick sauce.
中華の餡かけ焼きそばが食べたい。
I want to eat Chinese-style ankake yakisoba.
揚げた魚にきのこの餡かけをたっぷりかけて出した。
I served the deep-fried fish topped generously with a mushroom ankake sauce.
The 餡 here is not sweet bean paste but a savory thickened sauce, made by stirring water-dissolved 片栗粉 (potato starch) into hot broth.
COMMON COMPOUNDS:
- 餡かけ豆腐: tofu in thick sauce
- 餡かけ焼きそば: fried noodles topped with ankake
- 餡かけチャーハン: fried rice topped with ankake
- きのこの餡かけ: mushroom ankake sauce
The ankake style keeps food hot longer because the thick sauce traps heat, making it a common winter preparation.