Broccoli with Silky Pork Sauce

Broccoli with Silky Pork Sauce consists of cooked broccoli florets topped with a silky sauce containing ground pork. The thick, silky sauce is called Ankake (あんかけ) in Japanese, and it’s one of the important cooking techniques used in Japanese cuisine. Because Ankake sauce retains heat well, this dish is particularly suitable for cooler seasons. Simply boiled (or steamed if preferred) broccoli with this umami-packed sauce creates a healthy yet satisfying dish for everyday dinners.

Ankake sauce is often used in traditional and sophisticated Japanese dishes. It’s usually made from seasoned dashi stock thickened with some kind of starch. This mildly flavored sauce coats ingredients like seafood or meat, creating a beautiful presentation. Not only does it enhance flavor, but it also adds a nice, smooth texture to the dish. Creating a perfect Ankake requires delicate skills, such as knowing how to thicken the sauce and control the heat.

Our version here, however, is a more casual main or side dish for everyday meals, and the sauce is quick and easy to prepare. The key to success in making the sauce is to stir constantly when adding the starch slurry to avoid lumps. The ginger-flavored Ankake sauce pairs great with pork, but chicken can be used if preferred. Ginger also helps warm you up from the core, making this dish ideal for the coming cold season. It may be a good alternative to salads with dressing in fall and winter when you don’t want to eat cold dishes. Try this healthy and delicious dish at home!