Acquired Tastes 2a: Ankimo/preparation

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.

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!


12 thoughts on “Acquired Tastes 2a: Ankimo/preparation”

  1. This is phenomenal – I first had monkfish liver in a “fusion” application – essentially it was pressed atop a brioche with a savoury jelly. Several years later, I am still looking for something comparable to that experience. Perhaps I’ll try your preparation method myself!

  2. Thank you. I made this last night and it was yummy. I had trouble with the rolling part, but it ended up okay although not beautiful.

  3. I had ankimo for the first time today, at Village Sushi in Seattle’s University District. I had it as a gunkan with an added quail egg (my idea) and I really enjoyed it. I’m so glad to have found this post so I can work on doing my own.

  4. in the beginning you mention: “Note that sake can be replaced white wine.” No mention of either in the reciped ingredients though.

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