Ankimo, also known as monkfish liver, is a delicacy in Japanese cuisine. It is often served as sashimi, a traditional Japanese dish of thinly sliced raw fish. The rich and creamy texture of ankimo makes it a popular choice among sushi lovers. If you're looking for an easy recipe to try at home, here's a step-by-step guide to making ankimo sashimi. Ingredients: - 1 fresh monkfish liver - 1 tablespoon salt - 1 tablespoon sake - Soy sauce, for serving - Wasabi, for serving Steps: 1. Start by preparing the monkfish liver. Rinse it under cold water to remove any impurities. Pat it dry with a paper towel. 2. Sprinkle salt evenly over the liver. This will help to draw out any excess moisture and enhance the flavor. 3. Place the liver in a shallow dish and pour sake over it. Let it marinate for at least 30 minutes. This will help to remove any fishy smell and add a subtle umami flavor. 4. After marinating, rinse the liver again under cold water to remove the excess salt and sake... Leer más
