Ankimo, also known as monkfish liver, is a delicacy in Japanese cuisine. It is often served as sashimi, a traditional Japanese dish that showcases the freshness and quality of the ingredients. The rich and creamy texture of ankimo makes it a perfect choice for sashimi, as it melts in your mouth and leaves a subtle umami flavor. In this recipe, we will explore how to prepare ankimo sashimi and enjoy its unique taste. Ingredients: - 1 fresh monkfish liver - Salt - Sake - Soy sauce - Wasabi - Pickled ginger Steps: 1. Start by cleaning the monkfish liver. Remove any excess blood or impurities by rinsing it under cold water. 2. Sprinkle salt generously over the liver and let it sit for about 30 minutes. This will help to remove any fishy smell and enhance the flavor. 3. Rinse the liver again under cold water to remove the salt. 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 liv... Leer más
