Ankimo, also known as Monkfish Liver Sashimi, is a delicacy in Japanese cuisine. It is made from the liver of the monkfish, which is known for its rich and creamy texture. The liver is often compared to foie gras due to its similar taste and texture. Ankimo is typically served as a sashimi dish, thinly sliced and garnished with various condiments. Here is a secret recipe for making Ankimo at home: Ingredients: - 1 monkfish liver - 1 tablespoon salt - 1 tablespoon sugar - 1 tablespoon sake - Soy sauce, for serving - Wasabi, for serving - Pickled ginger, for serving Steps: 1. Start by preparing the monkfish liver. Remove any excess blood vessels and rinse the liver under cold water. 2. In a bowl, mix together the salt, sugar, and sake to create a curing mixture. 3. Rub the curing mixture all over the monkfish liver, making sure to coat it evenly. 4. Place the liver in a shallow dish and cover it with plastic wrap. Refrigerate for at least 24 hours to allow the liver to cure. ... Leer más
