Ankimo (Monkfish Liver)

🛒 Ingredients

• Monkfish liver 70 g · 100 kcal
• Sake (Japanese rice wine) 5 g · 0 kcal
• Ponzu sauce 30 g · 25 kcal
• Daikon radish (grated) 20 g · 4 kcal
• Scallions (chopped) 5 g · 2 kcal

👨‍🍳 Instructions

1. Clean the monkfish liver by removing any veins and undesirable parts, then gently rub with salt and rinse thoroughly under cold water.
2. Marinate the liver in sake for about 15-20 minutes, gently pressing out any remaining blood.
3. Roll the liver tightly in plastic wrap or parchment paper to form a cylindrical shape, twisting the ends securely.
4. Steam the wrapped liver for 30-40 minutes until firm. A skewer inserted should come out clean.
5. Remove the liver from the steamer, cool completely, then refrigerate for at least 2 hours or overnight.
6. Just before serving, slice the Ankimo into thick rounds, arrange on a plate, and garnish with grated daikon and chopped scallions.
7. Drizzle generously with ponzu sauce and serve immediately.