Ankimo Presentations 2
Plain steamed ankimo served with simple cold ponzu sauce
I have already introduced the recipe for preparing Ankimo/Frogfish Liver (Japanese Foie Gras) in a precedent article as well an article on various presentations.
This posting will show you other possibilities!
The oshizushi/pressed sushi above is a beauty with fish jelly on top!
Ankimo Gunkan Mini Seriies!
Ankimo does not have to be on sushi.
It can be cooked for its own sake such as in Japanese style above or:
Ankimo Pasta. Japanese foie gras instead of duck/goose foie gras!
Anikimo: Presentation 1
I have already introduced the recipe for preparing Ankimo/Frogfish Liver (Japanese Foie Gras) in a precedent article.
Although there are very few variations possible from the basic recipe, Lindsay at DeLuscious Life will be glad to hear that there exist many ways indeed to present that celebrated Japanese culinary experience:
It could be the very traditional and simple manner of just serving it inside a lacquer bowl:
(Fuji Sushi, Shizuoka City)
Another very traditional way is to present it cut in round slices with ponzu, chopped thin leeks and “momiji oroshi/grated daikon with chili pepper”:
(Sushi tetsu, Shizuoka City)
As it is easy to shape, you could emulate Sushi Ko’s, Shizuoka City, creation:
Now, there is a slightly more complicated, if not tradtional fashion to prepare ankimo.
Suehiro Hamanako No Aji in Hamamatsu City cooks the ankimo again (after steaming it) in soy sauce, mirin and sake, and probaly one more secret ingredient, obtaining a great morsel reminiscent of real terrine or pate:
to be served as follows:
two diiferent tastes and aspects!
Ankimo is rapidly acquiring great popularity abroad, especially in the States where it is served in a traditional but definitely imposing way:
(Courtesy of Chuckeats.com)
or as a totally new gastronomic adventure such as “Ankimo with Plum sauce and Truffles”!
(Courtesy of Chuckeats.com)
Let’s seee if we can discover more!
“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.
The liver is much appreciated in some countries, especially France and Scandinavia.
In Japan they steam it in sake to make “ankimo”, which I usually introduce to neophytes as “Japanese fish foie gras”!
Pic taken at Yumeshin, Shizuoka City.
I asked for it served (it is a cold appetizer) as it is as “tsumami” (hors d’oeuvre) with “ponzu shoyu”, finely chopped thin leeks and a dash of “Momiji-oroshi” (grated daikon and chili pepper) on a shiso leaf.
It is also great in small pieces on a gunkan topped with the same as above!
As promised, here is the recipe for making “Ankimo”!
Note that sake can be replaced white wine.
(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!