Put all the ingredients except for the katakuriko and water in a small pan. Bring to a boil and wait for 20 seconds before turning off the heat.
Prepare the katakuriko and water. For every 1 tablespoon of water, mix in 1/2 tablespoon of katakuriko.
Julienne the bell pepper and carrot, and shred the shimeji mushrooms apart.
Cut the cod into bite-sized pieces and season lightly with salt and pepper. Dust with katakuriko. If you are using salt cod, don't add more salt.
Put some oil in a frying pan and heat over medium heat. Pan fry the cod pieces until crispy, and transfer to a plate.
Wash and wipe out the frying pan, add a little oil, and stir fry the carrot, shimeji mushroom and bell pepper, adding in that order.
When the vegetables have wilted a little, add the Step 1 sauce and bring to a boil.
When it comes to a boil turn the heat down to low. Add the katakuriko and water little by little while stirring the sauce in the pan. When the sauce is as thickened as you like, turn off the heat.
Put the cod on a serving plate, pour the ankake sauce over and serve.
Story Behind this Recipe
I combined in-season cod with some vegetables I had in the refrigerator, to make a Japanese-style dish.
If you prefer to have lots of sauce, double the sauce ingredients.
The key is to not flip the cod over too often when it's cooking. Leave it alone so that it can brown on one side, then turn over and brown the other side. This way they won't fall apart, and will have a crispy finish. If you want the vegetables to be crispy, don't stir fry them or simmer them in the sauce for too long.