Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!
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As promised, here is the recipe for making “Ankimo”!
Note that sake can be replaced white wine.
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:
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.
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 14-15-16:
-Put inside steamer and close.
-Cook for 30 minutes above strong heat
-Take off and let cool
Step 17:
For better consistency leave in refrigerator for a full day. Cut slices to your preferred thickness.
Step 18:
(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!
