Tuesday, September 1, 2009

Ankimo, Monkfish Liver Pate

It is Autumn and Ankomo Season is back.
Actually, we can have this all year around. But Ankimo is winter dish and I do not want to sell in hot summer. Am I right?
Do you know? I think you don't know how to make it. It is very easy.
1, Sprinkle salt on ankimo. And leave it for 30 minutes.
2, Wash with sake and clean.
3, Roll with bamboo mat and steam it.
4, Keep it cool.
That's it.

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