Ankimo (Monkfish Liver)
Nutrition
per serving (130 g)
131 kcal🔥 Calories
12 g🥩 Protein
6 g🥑 Fat
6 g🍞 Carbs
Fiber: 0 g Sugar: 2 g Saturated fat: 1 g Salt: 3 g
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🛒 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
- Clean the monkfish liver by removing any veins and undesirable parts, then gently rub with salt and rinse thoroughly under cold water.
- Marinate the liver in sake for about 15-20 minutes, gently pressing out any remaining blood.
- Roll the liver tightly in plastic wrap or parchment paper to form a cylindrical shape, twisting the ends securely.
- Steam the wrapped liver for 30-40 minutes until firm. A skewer inserted should come out clean.
- Remove the liver from the steamer, cool completely, then refrigerate for at least 2 hours or overnight.
- Just before serving, slice the Ankimo into thick rounds, arrange on a plate, and garnish with grated daikon and chopped scallions.
- Drizzle generously with ponzu sauce and serve immediately.
