thick starchy sauce; ankake sauce
A thick, glossy sauce made from kudzu or katakuriko starch, poured over food. Common in Japanese and Chinese-style dishes.
See also: あん
I want to eat ankake yakisoba.
This dish is covered in a thick, glossy ankake sauce.
Kanji spelling; less common than kana.
Alternate kanji spelling; less common than kana.
From 餡 (あん, 'thick sauce') + 掛け (かけ, 'pouring'). The exact historical derivation is uncertain, but the term is conventionally associated with the thick, starchy sauce used in Japanese cuisine.