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. Ankimo has a rich and creamy texture, similar to foie gras, and a delicate flavor that pairs well with soy sauce and wasabi. If you're looking to try something new and unique, here are a few simple recipes to enjoy ankimo sashimi. Ingredients: - 1 fresh monkfish liver - Soy sauce - Wasabi Recipe 1: Traditional Ankimo Sashimi 1. Rinse the monkfish liver under cold water to remove any impurities. 2. Place the liver in a steamer basket and steam for about 20 minutes, or until it is cooked through and firm. 3. Remove the liver from the steamer and let it cool to room temperature. 4. Slice the liver into thin, bite-sized pieces. 5. Serve the ankimo sashimi with soy sauce and wasabi on the side. Recipe 2: Ankimo Sashimi with Ponzu Sauce 1. Follow steps 1-3 from the traditional ankimo sashimi recipe. 2. Make a simple ponz... Leer más
