Photograph of the finished Ankimo

Japan · Gan cá anko hấp Ankimo

Ankimo

1 hr Hands-on time + 2 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Anko fish liver Anko fish liver 14.1 oz
  • Photograph of Cooking sake Cooking sake ⅔ cup
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Ponzu sauce Ponzu sauce ½ cup
  • Photograph of Spring onion Spring onion 2.1 oz
  • Photograph of White radish White radish 5.6 oz

Method

  1. 1 Soak the fish liver in diluted salt water for 30 minutes, then rinse off any remaining blood.
  2. 2 Gently remove all tendons and blood vessels from the liver; this step is crucial in determining its smoothness.
  3. 3 Toss the liver with sake and salt, then let it marinate for 30 minutes.
  4. 4 Wrap the liver tightly in plastic wrap to form a round shape, and tie both ends securely.
  5. 5 Steam for 30 minutes, let cool, then refrigerate until firm, slice into rounds and serve with ponzu, grated radish, and green onions.

With an appliance

  • Pressure cooker 50 min

    Replace step 5: steam the fish liver at low pressure for 15 minutes, then release the pressure naturally for 8 minutes, then let it cool and refrigerate before slicing.

Start cooking