RecipeMuncher

Seriously, I have been wanting to make Ankake Donburi (あんかけ丼) for so long. Harumi Kurihara the author of Everyday Harumi cookbook has the explanation what Ankake is. Ankake is a typical Japanese sauce, made from thickened dashi stock and can be served with a variety of ingredients. As other Japanese and Korean cooking, the thickening agent in these two countries is potato starch. However, corn starch is suitable for a substitution with a condition; you will need to make quantit (...)