Ankimo, also known as monkfish liver, is a delicacy in Japanese cuisine. It has a rich and creamy texture, similar to foie gras. One popular way to enjoy ankimo is as sashimi, thinly sliced and served with ponzu sauce. Here's a recipe to fall in love with: Ingredients: - 1 fresh ankimo (monkfish liver) - Ponzu sauce (store-bought or homemade) Steps: 1. Start by preparing the ankimo. Soak the liver in cold water for about 30 minutes to remove any excess blood. Then, gently pat it dry with a paper towel. 2. Place the ankimo on a cutting board and use a sharp knife to slice it into thin pieces. The slices should be about 1/4 inch thick. 3. Arrange the ankimo slices on a serving plate, making sure to leave some space between each slice. 4. Serve the ankimo sashimi with ponzu sauce on the side. Ponzu sauce is a tangy and citrusy sauce made from soy sauce, citrus juice (such as lemon or lime), and mirin (sweet rice wine). You can find it in most Asian grocery stores, or make your... Leer más
