"Dan Logcher" > wrote in message =
...
> Musashi wrote:
>=20
> > Well, it hasn't snowed yet in NY.
> > But, the Rockefeller Center Xmas tree did get
> > lit up last night, and the local Japanese grocery stores
> > in the NY area have started carrying Ankimo.
> > For those not familar, Ankimo is the liver of the monkfish, the name =
coming from ANKOU=3Dmonkfish
> > and Liver=3DKimo. Served cold with momijioroshi
> > (red pepper grated daikon) and Ponzu, it's a wonderful seasonal =
little treat. Monkfish and its liver are a winter seasonal food in =
Japan, the ANKOU NABE (Monkfish hot pot) being the most well known.
>=20
>=20
> I was looking forward to the return of Ankimo all summer.
> They finally started serving it a month ago at my usual places.
>=20
>=20
> > My ANKIMO Recipe:
> > 1. Salt Ankimo and let sit 30 min.
> > 2. Wash off salt and peel off thin skin, removing and
> > veins. Wash thoroughly in cold water to drain blood.
> > 3. Wrap tightly in cheesecloth. It can look round or like
> > a sausage. Soak with a bit of Sake and Mirin and let
> > sit 15 min.
> > 4. Place wrapped Ankimo into steamer together with
> > sliced shouga (ginger) and scallions.
> > 5. Steam for 30-40 minutes.
> > 6. Let cool overnight, then remove cheesecloth.=20
> > 7. Slice and serve with garnish. (momijioroshi, chopped
> > scallions, Ponzu).
>=20
> Thanks for this. I had a contact in Gloucester that offered to sell
> me ankimo for about $4/lb. I should try and look him up and see if
> he can still swing it. Any idea what the nutrition values are for it?
> Just wondering if I'd be raising my cholesterol if I pigged out.
>=20
> --=20
> Dan
I couldn't find any sources for Monkfish Liver and Cholesterol in the =
English web sites.
In the process I saw that Monkfish "Flesh" is low in Cholesterol.
I did find a Japanese site showing some comparisons. I've added a =
translation at the end,
for the others, since I know you know everything on this list.
The figures are in mg per 100 gram serving.
a.. =
=E3=83=95=E3=82=A9=E3=82=A2=E3=82=B0=E3=83=A9=EF=B C=88650=EF=BC=89.......=
............Fois Gras (goose liver pate)
b.. =E3=81=82=E3=82=93=E3=81=8D=E3=82=82=EF=BC=88560=E F=BC=89 =
.....................Ankimo (monkfish liver)
c.. =E5=8D=B5=EF=BC=88550=EF=BC=89 .............................Eggs=20
d.. =
=E3=81=84=E3=81=8F=E3=82=89=EF=BC=88480=EF=BC=89.. .......................=
Ikura (salmon roe)
e.. =
=E3=81=8B=E3=81=9A=E3=81=AE=E3=81=93=EF=BC=88370=E F=BC=89................=
.....Kazunoko (herring roe)
f.. =
=E3=81=9F=E3=82=89=E3=81=93=EF=BC=88350=EF=BC=89.. ......................T=
arako (cod roe)=20
g.. =E3=81=86=E3=81=AB=EF=BC=88290=EF=BC=89 =
............................Uni (sea urchin)
h.. =
=E3=81=84=E3=81=8B=EF=BC=88280=EF=BC=89........... ................Ika =
(squid)=20
i.. =E7=89=9B=E3=83=AC=E3=83=90=E3=83=BC=EF=BC=88240=E F=BC=89 =
....................Beef Liver
j.. =E3=81=86=E3=81=AA=E3=81=8E=EF=BC=88230=EF=BC=89 =
.........................Unagi (eel)
k.. =E3=83=9E=E3=83=A8=E3=83=8D=E3=83=BC=E3=82=BA=EF=B C=88150=EF=BC=89 =
................. Mayonaise
l.. =E3=81=9F=E3=81=93=EF=BC=88150=EF=BC=89 =
............................Tako (octopus)
m.. =E7=89=9B=E3=83=AD=E3=83=BC=E3=82=B9=EF=BC=8887=EF =BC=89 =
.......................Roast Beef
n.. =E8=B1=9A=E3=83=AD=E3=83=BC=E3=82=B9=EF=BC=8862=EF =BC=89 =
.......................Roast Pork
o.. =E3=83=88=E3=83=AD=EF=BC=8855=EF=BC=89 =
...............................Toro (Tuna belly)
p.. =
=E3=83=81=E3=83=A7=E3=82=B3=E3=83=AC=E3=83=BC=E3=8 3=88=EF=BC=8813=EF=BC=89=
..................Chocolate
q.. =E7=89=9B=E4=B9=B3=EF=BC=8812=EF=BC=89 =
.............................Milk
r.. =
=E3=83=95=E3=83=A9=E3=82=A4=E3=83=89=E3=83=9D=E3=8 3=86=E3=83=88=EF=BC=881=
=EF=BC=89 ................Fried Potato (French Fries)
s.. =
=E3=83=93=E3=83=BC=E3=83=AB=EF=BC=880=EF=BC=89.... .......................=
Beer=20
t.. =E8=B1=86=E8=85=90=EF=BC=880=EF=BC=89 =
.............................. Tofu
http://www.nhk.or.jp/gatten/archive/.../20020313.html
Musashi