If you're looking to add a spicy kick to your ankimo sashimi, try serving it with wasabi aioli. The creamy and zesty aioli complements the rich flavor of the monkfish liver perfectly. Here's a recipe using a food processor: Ingredients: - 1 monkfish liver - 1 tablespoon salt - 1 tablespoon sugar - 1 tablespoon sake - 1 tablespoon mirin - 1/4 cup mayonnaise - 1 teaspoon wasabi paste - 1 teaspoon lemon juice Steps: 1. Follow the same steps as the previous recipe to prepare the monkfish liver, including rinsing, drying, and coating it with a salt and sugar mixture. 2. In a food processor, combine the sake and mirin. Add the monkfish liver and process until smooth and creamy. 3. Transfer the mixture to a heatproof dish or ramekin. Cover it tightly with plastic wrap. 4. Steam the monkfish liver in a steamer for about 30 minutes, or until firm to the touch. Let it cool and refrigerate for at least 2 hours. 5. In the meantime, prepare the wasabi aioli. In a small bowl, mix togethe... Leer más
