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:
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Choose fresh ankimo. That is how it should look!

Step 2:
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Take off blood vessels. Don’t worry about the nerves.

Step 3:
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After taking blood vessels away it does not look pretty. Nothing to worry about actually!

Step 4:
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Lightly salt all sides

Step 5:
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Wrap it in cooking wrap and let rest for an hour.

Step 6:
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That is how it will look after an hour.

Step 7:
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Take off all water and salt with kitchen paper.
Get the teamer ready.

Step 8:
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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:
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Roll in carefully, making sure the wrap sheet does not accidentally penetrate the liver.

Step 10:
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Twist both ends of the wrap sheet until there is no space left inside.

Step 11:
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Cut extremities of the wrap making sure the roll does not unfold and wrap it inside another sheet.

Step 12:
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Wrap inside cooking aluminum foil.

Step 13:
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Twist ends to close.

Step 14-15-16:
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-Put inside steamer and close.
-Cook for 30 minutes above strong heat
-Take off and let cool

Step 17:
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For better consistency leave in refrigerator for a full day. Cut slices to your preferred thickness.

Step 18:
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(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!