The last time I cooked frog, I learned that if you have a frog slaughtered and skinned and leave it in the refrigerator overnight, the next day the limbs will still be inclined to jiggle back and forth and the chest will still puff in and out. Mouth agape, I watched what seemed like a completely live, animated amphibian that had lost its head and skin somewhere along the way.
I didn't take the time to examine my first frog. I used a pair of chopsticks to shimmy the frog onto the cutting board. I hacked it to pieces with a heavy butcher knife so that I wouldn't have to touch its muscles, yet the spasms continued even when I'd taken the frog apart. I was relieved to slip the sections of frog into the wok for a stir-fry. Passing some kind of culinary threshold whereby animal becomes meat, once the flesh had been sauteed in chili oil, mixing with pungent fermented black beans and juicy peppers, the anxiety went away.
- Yield:four as a hearty soup
- Active time: 20 minutes
- Total time:30 minutes
- 2 frogs, approximately 2 pounds total, gutted and skinned
- 4 cups dashi
- 1 cup water
- 1/4 cup miso paste - shiro, aka, or a combination thereof
- 2 tablespoons wakame
- finely sliced green onions to garnish
Rinse frogs under cold running water. Set aside.
In medium-sized soup pot or saute pan, bring dashi to steady simmer. Place washed frogs in pot and simmer for 10 minutes.
Add miso paste to pot and incorporate into broth by pressing miso paste against edge of soup pot. Simmer for 5 minutes longer, until frog flesh is cooked through but still very tender. Add wakame to pot and let soften in broth.
Serve immediately. Garnish with green onions.