Ankimo, also known as monkfish liver sashimi, is a delicacy in Japanese cuisine. It is made from the liver of the monkfish, which has a rich and creamy texture. The liver is often compared to foie gras due to its smooth and buttery flavor. Ankimo is typically served as a sashimi dish, thinly sliced and garnished with various condiments. Here is a recipe to make ankimo at home: Ingredients: - 1 monkfish liver - Salt - Sake - Soy sauce - Wasabi - Pickled ginger Steps: 1. Start by cleaning the monkfish liver. Remove any excess blood vessels and rinse it under cold water. 2. Sprinkle salt generously over the liver and let it sit for about 30 minutes. This will help remove any fishy smell. 3. Rinse the liver again and pat it dry with a paper towel. 4. Place the liver in a heatproof dish and pour sake over it. This will further enhance the flavor and remove any remaining fishy smell. 5. Steam the liver for about 20 minutes, or until it becomes firm and opaque. 6. Remove the liver... Leer más
