Japanese Ankimo with Ponzu Dipping Sauce

Name: Japanese Ankimo with Ponzu Dipping Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: 250 g monkfish liver; 1 tablespoon salt; 2 tablespoons sake; 1/2 cup soy sauce; 1/4 cup fresh lemon juice; 1/4 cup mirin; 1 tablespoon rice vinegar; 2 tablespoons dashi stock; 1 green onion, thinly sliced; 1 small daikon radish, grated; Shiso leaves; Ice cold water; Cling film or plastic wrap

Delicate Monkfish Liver with a Tangy Citrus Sauce

Ankimo, often referred to as the "foie gras of the sea," is a traditional Japanese delicacy. This dish features monkfish liver prepared to perfection and served with a refreshing ponzu sauce.

1 h 30 min
4
Intermediate

Ingredients

For the Ankimo

250 g monkfish liver

1 tablespoon salt

2 tablespoons sake

For the Ponzu Sauce

1/2 cup soy sauce

1/4 cup fresh lemon juice

1/4 cup mirin

1 tablespoon rice vinegar

2 tablespoons dashi stock

For Garnishes

1 green onion, thinly sliced

1 small daikon radish, grated

Shiso leaves

For Serving

Ice cold water

Cling film or plastic wrap

Preparation

Prepping the Monkfish Liver

Remove membranes & rinse

Remove any membranes from the monkfish liver and rinse it under cold water.

Ensure all blood vessels are removed from the liver for the best texture.

Salt cure

Sprinkle salt over the liver and let it sit for 15 minutes to remove excess moisture.

Sake soak

Rinse off the salt, soak the liver in sake for another 15 minutes, then pat dry with paper towels.

Preparing the Ponzu Sauce

Combine ingredients

In a bowl, combine soy sauce, lemon juice, mirin, rice vinegar, and dashi stock.

Use fresh lemon juice to enhance the ponzu's vibrant flavor.

Adjust seasoning

Mix well and adjust the flavor to taste.

Chill sauce

Transfer the sauce to the fridge to chill while the liver is being prepared.

Cooking Process

Preparing the Ankimo Roll

Lay the liver on a sheet of cling film, roll it tightly into a cylinder, and twist the ends to compress the liver into a firm roll.

Steaming the Ankimo

Place the roll in a steamer and cook for 30 minutes over medium heat.

Chilling the Ankimo

Immediately transfer the steamed liver to ice-cold water to stop the cooking process and set the texture.

Plating & Serving