Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!
As promised, here is the recipe for making “Ankimo”!
Note that sake can be replaced white wine.
Choose fresh ankimo. That is how it should look!
Take off blood vessels. Don’t worry about the nerves.
After taking blood vessels away it does not look pretty. Nothing to worry about actually!
Lightly salt all sides
Wrap it in cooking wrap and let rest for an hour.
That is how it will look after an hour.
Take off all water and salt with kitchen paper.
Get the teamer ready.
As in the picture 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.
Roll in carefully, making sure the wrap sheet does not accidentally penetrate the liver.
Twist both ends of the wrap sheet until there is no space left inside.
Cut extremities of the wrap making sure the roll does not unfold and wrap it inside another sheet.
Wrap inside cooking aluminum foil.
Twist ends to close.
-Put inside steamer and close.
-Cook for 30 minutes above strong heat
-Take off and let cool
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!