Ankimo, also known as Monkfish Liver Sashimi, is a delicacy in Japanese cuisine. It is a rich and creamy dish that is often enjoyed as an appetizer or a side dish. The liver of the monkfish is known for its unique texture and flavor, which is often compared to foie gras. In this recipe, we will explore how to prepare Ankimo at home. Ingredients: - 1 monkfish liver - 1 tablespoon salt - 1 tablespoon sake - 1 tablespoon mirin - Soy sauce, for serving - Wasabi, for serving - Pickled ginger, for serving Instructions: 1. Start by cleaning the monkfish liver. Remove any excess blood vessels or membranes from the liver. Rinse it under cold water and pat it dry with a paper towel. 2. Sprinkle salt evenly over the liver and let it sit for about 30 minutes. This will help to remove any excess moisture and enhance the flavor. 3. Rinse the liver again under cold water to remove the salt. Pat it dry with a paper towel. 4. In a small saucepan, combine the sake and mirin. Bring it to a bo... Leer más
