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 part of a traditional kaiseki meal. The liver of the monkfish is prized for its unique flavor and smooth texture. In this recipe, we will explore how to prepare Ankimo at home. Ingredients: - 1 monkfish liver - 1 tablespoon salt - 1 tablespoon sake - 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 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 dry with a paper towel. 4. Place the liver in a heatproof dish and pour sake over it. This will help to remove any fishy smell... Leer más
