Tag Archives: アンキモ

Ankimo Presentations 2

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!

Warren Bobrow
Bread + Butter
5 Star Foodie
Frank Fariello
Elinluv Tidbit Corner
Tokyo Terrace
Maison de Christina
Chrys Niles

Please check the new postings at:
sake, shochu and sushi


Deep-fried Chicken: “Japanese home-made style” (1?)

The Japan Blog List

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sake, shochu and sushi


(unfortunately, the Missus refused to comply to my request to the point of having a demonstration photographed. This pic of a bento concocted last February will have to suffice till I come up with a more satisfactory solution!)

Me and my big mouth! Why do I have to make promises on somebody else’s behalf when I should know better! LOL.
But a promise is a promise. Even if it took a whole evening, night (do not ask me why or how, uh!), and next (this) morning of badgering a Missus surprised (pleased by?) at the sudden attention!
I know one big guy, namely Bill, who might find himself in the exactly opposite situation. One piece of advice mate, do not give away your little (cooking) secrets all at once and you will find yourself basking in a lot of attention (why am I saying that? No way I will translate that in my Japanese blogs, or our Japanese apartment will become a unilateral point-blank shooting gallery!).
In any case, Rowena, you might need the help of the likes of Taste Memory Girl as far as some ingredients are concerned, unless you want to send a SOS all over Foodbuzz!

The recipe I managed to extract from the Missus is open to variations. Do not hesitate to do your own research and discover new ways, although I can already hear (and welcome) advice from Foodhoe and others!

-chicken: thigh chicken only. Breast chicken being too lean, you will end up with dry coarse chicken. Thigh chicken contains the right amount of fat to make for juicy morsels. No skin please, as this will become a different recipe I will hopefully explain one day. Enough for at least 5 pieces a person (probably double for me!)
-Marinade: Japanese sake (cheap cooking variety). If unavailable, a strong dry white wine should do. Grated garlic. (Chinese) oyster sauce.
You will have to experiment there as far as the amounts are concerned.
Nota bene: The Missus, depending upon her “mood” will add grated ginger, reduce the oyster sauce and add rice vinegar, sesame oil or Thai Sweet Chili Sauce. Plenty of scope again to please everyone!
-Rice powder, called “yoshinko” in Japanese. I do not know the Chinese or Korean equivalent. That is where you will need a little help from your friends all over the world!
-Cornstarch (katakuriko in Japanese).

No salt or pepper needed. Oyster sauce contains enough salt as it is.

Marinade the chicken cut to pieces with the sake (or wine), grated garlic and oyster sauce (or whatever combination) in a Tupperware (or cellophane paper-covered bowl) in the fridge for at least a night.
“Deep-frying” is actually “shallow-frying” as the Missus uses a large teflon coated pan with just 2 or 3 millimeters of oil. Oil temperature should be around 180 degrees Celsius.
Roll the chicken pieces (do not wipe them, just shake them to get rid of excess liquid) and roll them in a equal mixture of rice powder and cornstarch.
Drop in the pieces and fry until colour start changing. Take them out and put them on sheet of kitchen paper to prevent them from absorbing oil.
Let rest for a minute or two or until you have fried everything once. Fry a second time until the chicken pieces have attained a rich brown colour. Put them on a sheet of paper chicken to absorb excess oil.
Can be served at once, or later in a bento/lunch box after having let them cool down sufficiently.
The Missus will usually serve them with lettuce to wrap chicken in and cut lemon for seasoning.
Again, “depending upon her mood”, she will serve in separate dipping dishes tartare sauce, rice vinegar, Thai Sweet Chili Sauce, or a mixture of mayonnaise and Thai Sweet Chili Sauce!


Next to come will be recipes for Japanese omelette/Yakitamago as promised to Bill!

Japanese Foie gras: Ankimo and its preparation

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“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 rooled 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.

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!

Ankimo: Presentations

The Japan Blog List

Please check the new postings at:
sake, shochu and sushi



I have already introduced the recipe for preparing Ankimo/Frogfish Liver (Japanese Foie Gras) in a precedent article.

Although there are very few variations possible from the basic recipe, Lindsay at DeLuscious Life will be glad to hear that there exist many ways indeed to present that celebrated Japanese culinary experience:

It could be the very traditional and simple manner of just serving it inside a lacquer bowl:
(Fuji Sushi, Shizuoka City)
Another very traditional way is to present it cut in round slices with ponzu, chopped thin leeks and “momiji oroshi/grated daikon with chili pepper”:
(Sushi tetsu, Shizuoka City)
As it is easy to shape, you could emulate Sushi Ko’s, Shizuoka City, creation:

Now, there is a slightly more complicated, if not tradtional fashion to prepare ankimo.
Suehiro Hamanako No Aji in Hamamatsu City cooks the ankimo again (after steaming it) in soy sauce, mirin and sake, and probaly one more secret ingredient, obtaining a great morsel reminiscent of real terrine or pate:
to be served as follows:
two diiferent tastes and aspects!

Ankimo is rapidly acquiring great popularity abroad, especially in the States where it is served in a traditional but definitely imposing way:
(Courtesy of Chuckeats.com)
or as a totally new gastronomic adventure such as “Ankimo with Plum sauce and Truffles”!
(Courtesy of Chuckeats.com)

Let’s seee if we can discover more!