Ankimo

Description:

“Ankimo” is the liver of the Frogfish (“anko”), a fish that can be found in most the Northern Hemisphere and elsewhere. Not a nicelooking fish, it is nonetheless appreciated almost everywhere.

The Japanese love it in “nabe” (Japanese-style fish pot au feu), while the French either introduce it in Bouillabaisse, or even better, baked rooled inside prime bacon.

Country Of Origin:

Japan.

Recipe:

Step 1:

Choose fresh ankimo. That is how it should look!

Step 2:

Take off blood vessels. Don’t worry about the nerves.

Step 3:

After taking blood vessels away it does not look pretty. Nothing to worry about actually!

Step 4:

Lightly salt all sides

Step 5:

Wrap it in cooking wrap and let rest for an hour.

Step 6:

That is how it will look after an hour.

Step 7:

Take off all water and salt with kitchen paper.

Get the teamer ready.

Step 8:

Place wrap on bamboo roll maker (use a soft plastic sheet if not available). Place the frogfish liver on third of the way as equally as possible.

Step 9:

Roll in carefully, making sure the wrap sheet does not accidentally penetrate the liver.

Step 10:

Twist both ends of the wrap sheet until there is no space left inside.

Step 11:

Cut extremities of the wrap making sure the roll does not unfold and wrap it inside another sheet.

Step 12:

Wrap inside cooking aluminum foil.

Step 13:

Twist ends to close.

Step 14

-Put inside steamer and close.

-Cook for 30 minutes above strong heat

-Take off and let cool

Step 15:

For better consistency leave in refrigerator for a full day. Cut slices to your preferred thickness.

(For example) serve astride sliced cucumber, sprinkle it with a generous amount of ponzu shoyu and place half a spoon of “momiji oroshi” (grated daikon seasoned with chili pepper). Finely chopped thin leeks or shiso would make a nice finishing touch, too!