餡(あん)かけ

あんかけ
noun
dish topped with thick starchy sauce
food
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(あん)かけ豆腐(どうふ)を注文(ちゅうもん)した。
I ordered tofu with thick sauce.
中華(ちゅうか)の餡(あん)かけ焼(や)きそばが食(た)べたい。
I want to eat Chinese-style ankake yakisoba.
揚(あ)げた魚(さかな)にきのこの餡(あん)かけをたっぷりかけて出(だ)した。
I served the deep-fried fish topped generously with a mushroom ankake sauce.

The 餡(あん) here is not sweet bean paste but a savory thickened sauce, made by stirring water-dissolved 片栗粉(かたくりこ) (potato starch) into hot broth.

Compounds

  • 餡(あん)かけ豆腐(どうふ): tofu in thick sauce
  • 餡(あん)かけ焼(や)きそば: fried noodles topped with ankake
  • 餡(あん)かけチャーハン: fried rice topped with ankake
  • きのこの餡(あん)かけ: mushroom ankake sauce

The ankake style keeps food hot longer because the thick sauce traps heat, making it a common winter preparation.

general
Added 2026.6.4 13:07 · Revised 2026.9.2 13:02
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