6 months passed after moved to Sandy Springs. Perform well and make more specials daily. It is fun to make foods.
Monday, August 25, 2008
Ankimo, Monk fish pate
Ankimo, Monk fish liver pate. I sometimes say sea foie gras. It come in fresh. It is really ugly because of it is inside of fish. I cure with salt for 30 minutes. Then, wash with sake and take dirty parts. Then, roll with bamboo mat and steam for 20-25 minutes. It is easy to make it. We normally eat with ponzu sauce. It is available all year. But I don't like to sell in summer. Ankimo is winter dish basically. We have to show season dish. So I just started to sell from last week.