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!
RECOMMENDED RELATED SITES:
Warren Bobrow
Bread + Butter
5 Star Foodie
Frank Fariello
Mangantayon
Hapabento
Elinluv Tidbit Corner
Tokyo Terrace
Maison de Christina
Chrys Niles
Comestilblog
Please check the new postings at:
sake, shochu and sushi
—————————————-
日本語のブログ
—————————————-
SHIZUOKA GOURMET 
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.
LikeLike
Lol!
Great food, isn’t it?
LikeLike
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.
LikeLike
Careful Jenn!
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!
Cheers,
Robert-Gilles
LikeLike