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sake, shochu and sushi

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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!