Ankimo, Tosazu Gelée, and Winter Vegetables

Adapted by StarChefs.com
January 2013
Yield: 10 appetizer servings

INGREDIENTS:

Ankimo
1 monkfish liver
salt
2 liters mirin
3 liters sake
1 liter light soy sauce
1 sheet
2 ounces ginger
Tosazu Gelée
8 cups dashi
2 cups mirin
5 cups rice vinegar
1½ cups usukuchi light soy sauce
10 grams kelp
15 grams bonito flakes
3 grams gelatin
To Assemble and Serve
Winter vegetables
yuzu miso
soy sauce reduction
Malabar spinach
1 bud myoga, thinly sliced

METHOD:

For the Ankimo:
Soak the liver in lightly salted water for 1 hour or overnight to remove blood, then clean and dry. In a large pot, bring lightly salted water to boil for 1 minute, then quickly poach liver. Remove immediately and refresh in chilled running water to remove more of the blood and salt.

For the Tosazu Gelée:
Combine the dashi, mirin, and vinegear in a pot and bring to a boil. Keep at a boil until the alcohol is cooked off. Add the soy sauce and return to a boil. Reduce heat to below a simmer and add seaweed and bonito flakes. Let cool, then strain. Add 180 milliliters of liquid to gelatin and refrigerate.

In a separate large pot, bring mirin, sake, and soy sauce to a boil. Once alcohol is cooked off, add kombu and ginger. Take off heat and, when broth reaches 170°F, add liver to liquid. Cover with plastic wrap and let cool to room temperature, then refrigerate overnight. Remove from liquid and dry. Slice as you would foie gras and serve.

To Assemble and Serve:
In a bowl, put a wedge of Ankimo. Top with yuzu miso, assorted winter vegetables, sliced myoga, and soy reduction. Add Malabar spinach and Tosazu Gelée to the side.