Anko no Tomo Ae ｜ Our Regional Cuisines
RECIPE
Ingredients (4 servings)
- Anglerfish liver About the size of an egg
- Anglerfish meat 1 palm-sized portion
- Miso 4 tbsp.
- Sugar 1 tbsp.
- kiriboshi-daikon (=dried daikon radishes) 1 handful (about 1 palmful rehydrated)
- Salted wakame seaweed As needed
- Sake A pinch
How to cook
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1. [Preparation] Cut anglerfish meat into bite-sized pieces and boil.
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2. [Preparation] Refresh kiriboshi-daikon (=dried daikon radishes) in water, cut into 2 cm lengths and wring out.
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3. [Preparation] Salt wakame seaweed, cut into pieces, and drain in a colander.
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4. Add Anglerfish liver to sauteing pan and fry for 1-2 minutes to loosen and add miso paste and sugar.
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5. Add kiriboshi-daikon (=dried daikon radishes), anglerfish meat, and wakame seaweed to 4, stir-fry, and mix to combine.
If the mixture is a little hard when kneading, you can stretch it with sake and stir-fry it.
provider : Mihoko Hirade
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
