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!

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Ankimo Gunkan Mini Seriies!

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

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日本語のブログ
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