Finely julienned Japanese leek (the white part only)
Ginger (good in winter)
Sprinkle salt over the cod and let it rest for 5-10 minutes (if you use lightly salted cod this is not necessary). Slice the tofu into 1 cm thickness and pat dry with a paper towel.
Drizzle cooking sake over the cod. Rinse off the salt and drain. Sprinkle some black pepper over the cod and tofu. Coat both of them with flour.
Pour an equal amount of vegetable oil and sesame oil into a frying pan. Fry the cod and tofu until golden brown. Transfer onto a serving dish.
Slice the ingredients for the ankake sauce into bite-sized pieces. You can use any leftovers such as imitation crab sticks or spinach.
Add some sesame oil to the frying pan and fry the ankake ingredients. Once they are cooked through add the ◎ ingredients. Reduce the sauce. Add the katakuriko dissolved in water to thicken the sauce. Reduce the sauce further and it is ready.
Pour the ankake onto the cod and tofu. You can use any ingredients you have at home for the an sauce.
Garnish with thinly sliced Japanese leek (white part only) and your dish will look fancier. Make this dish for your dinner parties.
Story Behind this Recipe
I made this dish with my grandfather at his house. Serve this light white fish dish with a tasty ankake sauce. Tofu goes well with this an so you can make a nice dish without using cod fillets.
-I used only one frying pan but if you don't like this, use separate frying pans. -Sesame oil is for flavouring the dish. I mixed vegetable oil and sesame oil but you can use either of them. -Sprinkling sake over the cod gets rid of the strong fishy smell. -As an alternative to shaoxing wine I prefer shochu to sake.