Top Chef Selection ~Pioneers~ Recipe
Simmered monkfish liver with deep-fried shrimp-shaped taro, soaked in broth
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~ Recipe
FREE
Ingredients
- Ingredients ①
Monkfish liver
Ebi-imo
Wasabi
- Ingredients ②
Monkfish liver
500 g
- Savory Simmering Base
Boiled-off sake
900 ml
Dark soy sauce
200 ml
Dashi
900 ml
Sugar
300 g
Mature ginger root
50 g
Ebi-imo
500 g
First dashi
800 ml
Sugar
180 ml
Salt
20 g
Wasabi
a pinch
Ankimo (monkfish liver) is usually steamed and served with ponzu, but I wondered if there wasn't another delicious way to serve it. Adding plenty of ginger while simmering it takes away the fishy smell.
How to make Simmered monkfish liver with deep-fried shrimp-shaped taro, soaked in broth
How to make Simmered monkfish liver with deep-fried shrimp-shaped taro, soaked in broth
① Remove the membrane and blood vessels from the ankimo, vacuum-seal it and hold it at 64°C to draw out the blood, then rinse it in water.
② Bring the combined dashi to a boil, add the ankimo from above, simmer it at 70-75°C for 40 minutes, and let it rest overnight.
③ Peel the ebi-imo into a six-sided shape, bring it to a boil starting from cold water, and rinse it in water.
④ Add it to the combined dashi and steam-simmer it for 5 hours.
⑤ Deep-fry the cooled ebi-imo in oil.
⑥ Arrange the two ingredients in a serving dish, add wasabi, and serve.
Restaurants Serving This Dish
Kawasaki, "Wajima"
Want to check the seasoning blend before you cook?
COMMENT
The prep method for the ankimo is one I learned at a restaurant I worked at previously. Vacuum-sealing the ankimo to draw out the blood results in a softer finish.