Trout Ankake ｜ Our Regional Cuisines

1. Cut the fish into three pieces, sprinkle salt, and put it in a pre-heated steamer.

2. Boil the leek and cut it into 5 cm long pieces.

3. Stir the sauce.
How to make ankake:
[Step 1] Bring sake to a boil in a pot, then add water, soy sauce, and sugar.
[Step 2] Turn off the heat and gradually add potato starch, dissolve it in the water by stirring clockwise with a wooden spoon.
[Step 3] Put the pot over a medium heat again and stir well until the starch becomes transparent and shiny, being careful not to burn it.
[Step 4] Remove from the heat and stir well until cool.

4. Arrange the fish and chives in a bowl, then pour over the ankake sauce. Lastly, garnish the fish with grated ginger.