Dan Logcher wrote:
> Blair P. Houghton wrote:
>
>> Finally got to try ankimo.
>>
>> In this case, it was prepared as a pate', and served sliced, as a
>> nigiri.
>>
>> Not much flavor, really. Probably needed some more stuff in the pate'.
>> Salt, for instance. Soy sauce wasn't quite right for it. They gave
>> me a different sauce in a dish, but since I'd also got aji, and there
>> was no ponzu on it, I thought maybe it was for that...
>>
>> And as a nigiri it was a little odd; this thick, wide slice of
>> charcuterie broken over a rice ball. Should probably have been chunked
>> and served as a gunkan-maki with a very light, white wine.
>
>
> It could be early in the season, a less flavorful one perhaps. Or it
> wasn't
> steamed with enough sake. I've made it at home twice, and the first time I
> didn't use enough sake and it was less flavorful.
>
> We get have it served as gunkan maki with a dash of ponzu and minced
> scallions
> on top.

Usually ankimo appetizer is served sliced in a bowl over
> shredded diakon
> in ponzu sauce with minced scallions and a shiso leaf.
Only had it once at the itamae's suggestion after ordering some uni - it
was served exactly as you described above. Three slices about the size
of a 50 cent piece cut 1/2" thick.

I had this on
> Monday,
> a nice freebie from the secondary sushi chef (the boss's day off
>
> I have definately had ankimo with less to no flavor, it is usually at
> the early
> beginning or late end of the season, or it has been frozen or poorly
> prepared.
> Try it again, I bet it will taste differently.
>


--
- George
"... are you going to finish that?"