Ankimo
Known as the foie gras of the sea, Ankimo is steamed monkfish liver that‘s considered a delicacy in Japan. It‘s easy to make this restaurant-quality appetizer at home with packaged ankimo from the Japanese grocery store.
Foto: Just One Cookbook
Ingredients
- ½ package ankimo
- 4 shiso leaves (perilla/ooba)
- 1 Tbsp dried wakame seaweed
- ponzu
- 1½ inches daikon radish
- ½ tsp ichimi togarashi (Japanese chili pepper)
Steps
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Gather all the ingredients.
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Soak 1 Tbsp dried wakame seaweed in water for 10 minutes, or until rehydrated.
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Meanwhile, peel and grate 1½ inches daikon radish.
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Gently squeeze out most of the liquid from the grated daikon, leaving some moisture (don’t dry it out completely).
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Add ½ tsp ichimi togarashi (Japanese chili pepper) and mix together.
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Remove ½ package ankimo from the packaging. Thinly slice the ankimo, roughly ¼ inch thick. I served 3 slices per person.
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Serve the ankimo on individual plates. Garnish the plates with the 4 shiso leaves (perilla/ooba), wakame, and grated and seasoned daikon. Drizzle the grated daikon with ponzu. Serve chilled.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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