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!
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4 thoughts on “Ankimo Presentations 2”
You could have fooled me. I thought that was Foie gras at first sight. In Taiwan where I grew up, we utililize this part of fish a lot. Not to be wasted at all.
Great food, isn’t it?
I’ve never had foie gras. I’ve always wondered what it tasted like and the texture of it as well. Looks great on sushi though.
This is “Japanese foie gras”, a nickname given to the monkfsh liver.
Real foie gra is duck of goose liver. It is a lot softer than normal liver and lighter in colour. It is also very high in calories, but so delicious!