【海のフォアグラ】下処理の仕方と濃厚ワイン煮の作り方【あん肝】

【海のフォアグラ】下処理の仕方と濃厚ワイン煮の作り方【あん肝】

With his membrane in tact it is hard to flavor it. I will hand peel and then prepare it. If you soak it in water, you can suppress even the little smell it has. Using this yuzu, one yuzu Monkfish liver(あん肝) boiled with wine. This is something you may not be sure what it is. This is monkfish liver. Though monkfish liver is generally steamed and eaten with ponzu, I think if you’re eating it primarily with ponzu, you’ll eventually get tired of it. So today I’m going to show how to prepare monkfish liver stewed in wine. This is a monkfish liver from Houkkaido. It is quite big so it is easy to cut into bitesize pieces before cooking. Monkfish liver has thick veins like this in it. So cut along the vein to carve it out before cooking. Regardless of inside or outside, it has thick veins in it; so first cut along the vein to carve it out. Like this, cut the monkfish liver into pieces. Now I’m going to use a knife to remove the thick veins. You can take this off with your hands.
Though taking it off by hand, the liver will stick together and the shape will come apart. Though you will lose a little bit, remove the liver using a knife. The surface of the monkfish liver is covered in a thin film. So remove this with your fingers. The thin film comes off easily like this.
The thick veins removed by knife earlier for some reason if don’t cleanly remove them they will stick to the monkfish liver meat. So, remove the veins with a knife and thin film by hand. Monkfish liver from Houkkaidou doesn’t have much odor and has a rich flavor. Probably most monkfish liver in circulation in Japan are from Korea or China. The ones from those two places take a long time to transport so they do start to have a fishy smell. So, in the case you’re going to boil it in wine and eat it, it is a bit expensive. It is best to use the ones from within your own country. In winter, about November, the ones from Hokkaido come into circulation. The ones from Hokkaido are pretty expensive. They are about 15000円($111 usd) to 18000円($133 usd) per kilo. Though are quite hard to procure seeing how expensive they are. Though as a final product it is a completely different degree of thickness and has no odor, it tastes like foie gras. So , for sure if you’re to splurge, give it a try. In my case, I do think it’s a bit of a waste, however, be bold and remove the thick veins with a knife. Afterwards peel the thin skin by hand. Though it is okay to leave the thin skin attached, it’s hard for flavor to penetrate it with the film still on. So remove it by hand and prepare it, and then cook it. There is a thick vein remaining so I tried to remove it by hand like this; the vein sticks to the liver and the liver becomes worse for wear like this. Like this, the vein stuck to the liver; it doesn’t really come off well by doing this by hand. So with a thick vein like this, remove with a knife. Once you’ve removed all the veins and the film, then sprinkle salt over the monkfish liver to remove the smell. Though mentioned earlier it doesn’t really have a smell, it’s a liver without smell. Liver has a unique scent of blood; the scent is built in so you’ve got to remove the unpleasant smell. Sprinkle it with salt to remove it. Sprinkle salt thoroughly over the liver like this is fine. With Monkfish liver, even if you thoroughly salt it, it won’t be easy for the flavor to penetrate it. So, it’s okay to thoroughly heavy hand the salt. Once you’ve sprinkled salt all over it, let it rest in this state for about 10 minutes to remove water content and smell. I believe 10 minutes have passed though it doesn’t seem that the water content has surfaced. It’s a little bit watery on the surface so I’m going to wash away the salt with water. Once I’ve washed off the salt, I’m going to pour sake over it. In this state let it rest for another 10 minutes like this. It’s going to lose the blood and smell in the middle of the liver. Depending on the person, there are some people who sprinkle salt on top of soaking it in sake. I sprinkled the salt to remove the water content and soaked it in sake to easily remove the smell. This is how you remove unwanted smell. When the sake comes to the surface of the monkfish liver at that time it will look like this. Cover it with paper towel and pour sake over all of it. Pour the sake until the monkfish liver is covered. By doing so, it will use a large amount of sake. So in my case like this I’m going to pour sake over it all. 10 minutes have passed since I poured sake on it. I’m going to cook it now. Though I’m going to boil the monkfish liver, first I’m going to boil water and add salt. It’s boiling salt water; I’m going to boil the monkfish liver in it for about 5 seconds and then soak it in ice water. When you boil it like this, thin scum starts to come to the surface of the salty water. And this way, even by a tiny bit you can be able to suppress the smell. When you boil it first, the film you were unable to remove earlier comes to the surface. So if there is film that’s not yet removed, then at this stage make sure to remove it and clean it up. Now that we’ve come this far, from here I’m going to start cooking the liver. First is the red wine. Though I’m going to use a decently priced one, I think it’s good to not use an expensive wine. One bottle that’s about around 300円($2 usd) to 400円($3 usd) is what I’m using to boil it. Those wines where one bottle is 5000～6000円($37~$45 usd) is more for drinking than for cooking, I feel. Using such expensive wine for cooking is a waste; I feel. The ones sold at convenience stores, grocery stores, are good. Next is mirin. Mirin has the effect of preventing it from falling apart as it’s boiling. If you add too much mirin it will make the monkfish liver become overly firm. So, don’t add too much mirin. Add about two swirls of soy sauce like this. Next is one lump of ginger. This is a half used yuzu. I’m going to add this one and turn up the heat. If there isn’t enough red wine, the monkfish liver will start to float so it’s okay to add water. If possible, don’t use water and just use wine so the broth it boils and thickens is my recommendation. Cover it with paper towel and raise the heat as is. It is also okay to add the monkfish liver when it starts to boil. When you add it when it starts to boil, the surface of the monkfish liver is quite soft so it could start to come apart. As I don’t want it to come apart, I put it in before it starts to boil then raise the heat. Once you raise the heat, it will be like this it will be boiling from the bottom of the pot. When it starts to boil, then turn down the heat while trying to not move the liver. I’m going to let it cook for about 20 minutes as is. I don’t think I’d be able to determine it’s flavor in just one step. If you don’t think the broth is sweet enough, then you can add more sweetness and if not salty enough you can add more soy sauce. After about 20 minutes have passed, I’m going to turn off the heat and let the liver and pot cool to room temperature; then as is, let it rest in the refrigerator. It might be surprising, but monkfish liver is very difficult to flavor; so, I’m going to add flavor at two separate times. I’m going to heat it up the next day. In my case I’m going to cool down the pot and wrap it. With a tray underneath going to put the whole pot in the refrigerator and store it. Cool to room temperature. Once you let it rest for a while, it will look like this. The surface of the liver will be thoroughly colored. When it’s in this state heat it up again; adjust it’s flavor to your liking; and then let it cool down to room temperature. Then it will be complete. Since the broth is running low, I’m going to add a little water and then add a little soy sauce to add saltiness. Then I’m going to turn up the heat. I’m going to cook it on low heat for about 20 minutes and then let it cool down to room temperature to complete it. It has been about 20 minutes so I turned off the heat. If you keep it warm as is it will come apart easily. When handling, cool it down to room temperature before handling. In this state, the center of the liver is not fully seasoned yet. Though in a restaurant, in this state, rest it for about a day and then use. Though when going to eat it at home, then in this sate cool it down until room temperature .Then I think it’s okay to start eating it. If you make the flavor strong, it lasts for about 3 to 4 days. So eat it in moderation. Once the monkfish liver is cooled to room temperature, the color of the red wine has been imparted into the liver. When you cut it, the cross section of the liver is a pretty red color. All you have to do is cut it and then plate it. Though monkfish liver is not something you should eat a ton of. Like this it is quite thick. I think it’s delicious if you take it apart and eat it with chopsticks. Like this, I’m going to cut it into lumpy blocks. I think it tastes good to eat it as you take it a part bit by bit with chopsticks. You can eat it as is. It also tastes good accompanied with wasabi or yuzu if the flavor hasn’t fully penetrated it yet. This is monkfish liver broth. I’ll take the broth made from the monkfish liver and add a bit of balsamic vinegar to it. Then add sugar; sweeten it to to your liking. Then boil it down a bit to make a sweet and spicy sauce. This　sauce mixed with balsamic is delicious. Balsamic vinegar naturally thickens when it boils down. Simply add it and just turn up the heat to turn it into a delicious sauce.

板前があん肝のワイン煮の作り方をご紹介します。

■今回使用した器
https://bit.ly/3dJI3lv

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■目次
0:00　あん肝のワイン煮
0:20　今回の動画の狙い／概要
0:50　★あん肝の下処理
0:53　　あん肝の筋の切り分け
1:43　　薄い膜の外し方
2:18　　あん肝の産地
4:22　★あん肝の塩の振り方
5:40　　日本酒への浸け置き
6:47　　あん肝への湯通し
7:44　★あん肝の煮方
7:50　　ワイン・みりんでの調味
8:43　　醤油・生姜・ゆずの調味
9:48　★火の入れ方
10:50　　冷ました後の状態
11:30　　火の入れ方（2回目）
13:08　★あん肝の食べ方
13:13　　ソースの作り方
15:13　　あん肝のワイン煮【完成】
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