Ankimo, also known as Monkfish Liver Sashimi, is a popular delicacy in Japanese cuisine. It is made from the liver of the monkfish, which is known for its rich and creamy texture. The dish is often served as a sashimi, thinly sliced and enjoyed with soy sauce and wasabi. Here is a recipe for making Ankimo at home: Ingredients: - 1 monkfish liver - 1 cup sake - 1 cup mirin - 1 cup soy sauce - 1 tablespoon grated ginger - Wasabi, for serving Steps: 1. Start by cleaning the monkfish liver. Remove any excess blood vessels and rinse it under cold water. 2. In a large pot, bring water to a boil. Add the monkfish liver and blanch it for about 1 minute. This will help remove any impurities and reduce the fishy smell. 3. Remove the liver from the pot and pat it dry with a paper towel. 4. In a small saucepan, combine the sake and mirin. Bring it to a boil and let it simmer for a few minutes to evaporate the alcohol. 5. Add the soy sauce and grated ginger to the saucepan. Stir well to... Leer más
