“Ankimo” is the liver of the Frogfish (“anko”), a fish that can be found in most the Northern Hemisphere and elsewhere. Not a nicelooking fish, it is nonetheless appreciated almost everywhere.
The Japanese love it in “nabe” (Japanese-style fish pot au feu), while the French either introduce it in Bouillabaisse, or even better, baked rolled inside prime bacon.
The liver is much appreciated in some countries, especially France and Scandinavia.
In Japan they steam it in sake to make “ankimo”, which I usually introduce to neophytes as “Japanese fish foie gras”!
Pic taken at Yumeshin, Shizuoka City.
I asked for it served (it is a cold appetizer) as it is as “tsumami” (hors d’oeuvre) with “ponzu shoyu”, finely chopped thin leeks and a dash of “Momiji-oroshi” (grated daikon and chili pepper) on a shiso leaf.
It is also great in small pieces on a gunkan topped with the same as above!
As I have been asked again, here is the recipe for making “Ankimo”!
Note that sake can be replaced white wine.
Choose fresh ankimo. That is how it should look!
Take off blood vessels. Don’t worry about the nerves.
After taking blood vessels away it does not look pretty. Nothing to worry about actually!
Lightly salt all sides
Wrap it in cooking wrap and let rest for an hour.
That is how it will look after an hour.
Take off all water and salt with kitchen paper.
Get the teamer ready.
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.
Roll in carefully, making sure the wrap sheet does not accidentally penetrate the liver.
Twist both ends of the wrap sheet until there is no space left inside.
Cut extremities of the wrap making sure the roll does not unfold and wrap it inside another sheet.
Wrap inside cooking aluminum foil.
-Put inside steamer and close.
-Cook for 30 minutes above strong heat
-Take off and let cool
For better consistency leave in refrigerator for a full day. Cut slices to your preferred thickness.
(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!
10 thoughts on “Ankimo Preparation”
Thanks for the update!
Dear Chef Man!
I have linked you on all my blogs at Shizuoka Gourmet, Gurume, Sake, Shochu and Sushi!
Your blog is Great, many information…thanks for sharing..
can i have link exchange??
You are right, it is a Monkfish and a Frogfish, depending on where you live!
In the West of France they eat it rolled in bacon and cooked in the oven. You have to try it!
They also cook the liver separately, just frying it in herbs.
It’s a Monkfish and I’d seen in supermarche and fresh market in Belgium and France selling them… only the tail part is eaten and was displayed like ‘lobster tail’. I’d never tasted it as it is or as individual dish but perhaps in soups like Bouillabaisse or Petit Marmite du Percher served by one of my favourite restaurant in Brussels. By them it’s so mixed that you hardly able to tell what’s in the soup except the moules, rouget, seabass, crabs, etc. IF only our taste buds are like Remy 😀
BTW, your blog is very informative… thank you for the effort because I really appreciated that. I love Japanese Cuisine very much except am not into Uni, livers or exotic cuisines. Last month I had close encounter of the sixth kind with uni…LOL the gonads didn’t made through my tummy!
‘looking forward for interesting cuisines’
Sushi Restaurants in Japan have a simple technique.
They dry the seaweed by rapidly passing it over a flame and then keeping it in a closed dry metal box.
You could do this just before making the roll.
But if you do not eat your rolls wuickly, the seaweed will become soggy, especially if you store them in a fridge.
Incidentally, sushi rolls are eaten at room temperature!
Please do write me again if you have other questions!
Always happy to help!
Check http://shizuokasushi.wordpress.com/ too!
Maybe you can help me. I just started making my own Sushi, and need your advise. How can I make a roll and keep the Seaweed crispy? I usually make one at a time, and eat immediately, but no matter how fast I move that seaweed goes soggy on me. What trick am I missing?