Dish
Ankimo
Monkfish Liver
Ankimo is a delicacy in Japan and is often served as an appetizer. The liver is first cleaned and then steamed with sake and soy sauce. It is then sliced and served with grated daikon and ponzu sauce. The texture is creamy and rich, with a slightly sweet and salty flavor.
Origins and history
Ankimo has been a part of Japanese cuisine for centuries and was originally made with the liver of the anglerfish. It is now made with the liver of the monkfish, which is more sustainable.
Dietary considerations
Ankimo is high in cholesterol and should be consumed in moderation. It is not suitable for those with seafood allergies.
Variations
Ankimo can be served with different sauces, such as yuzu kosho or miso sauce. It can also be grilled or fried for a different texture.
Presentation and garnishing
Ankimo is often presented on a small plate with grated daikon and ponzu sauce. It can be garnished with shiso leaves or sliced scallions.
Tips & Tricks
To enhance the flavor of ankimo, it is recommended to let it sit at room temperature for a few minutes before serving.
Side-dishes
Ankimo is often served with a side of steamed rice or pickled vegetables.
Drink pairings
Ankimo pairs well with sake or white wine.
Delicious Ankimo recipes
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