Ishikawa Kaga Cucumber in Thickened Dashi

Ishikawa Kaga Cucumber in Thickened Dashi, adapted from the MAFF regional recipe for Ishikawa. Ingredient amounts and cooking instructions are provided below.

Taste: Salty
Time: Not stated

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Ingredients

1 wholeKaga thick cucumber
3–5 medium fish.dried anchovies
2 tbspsoy sauce
As needed, mixed with cold water.potato starch
Enough to make stock and barely cover the cucumber.water

Equipment

Measuring cups and spoons · Kitchen knife · Cutting board · Cooking pot

Method

2 clear steps

1
Make anchovy dashi with the dried fish and water, then remove the fish. Peel and seed the cucumber and cut into convenient pieces.
2
Simmer the cucumber gently in the stock until tender. Add soy sauce, then a little starch slurry and simmer until the sauce thickens.

Recipe source

cookwsavora.com/recipes/maff-kagafutokyurinoankake-ishikawa

Cooks’ notes

Tips, changes and questions from people who cooked this recipe.

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