Appetizer · Lunch · Dinner · Japanese ·

Japanese Ankimo with Ponzu Dipping Sauce

Name: Japanese Ankimo with Ponzu Dipping Sauce
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
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

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.

4(687 reviews)

·By Ethan Brooks·July 1, 2025

Japanese Ankimo with Ponzu Dipping Sauce — Appetizer served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Ankimo

For the Ponzu Sauce

For Garnishes

For Serving

Nutrition

Per serving

Calories: 111 kcal
Protein: 7.75 g
Carbs: 9.75 g
Fat: 2.5 g
Fiber: 0.5 g

Whole recipe

Total

Calories: 443 kcal
Protein: 31 g
Carbs: 39 g
Fat: 10 g
Fiber: 2 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
250 g monkfish liver	195	25	0	10	0
1 tablespoon salt	0	0	0	0	0
2 tablespoons sake	56	0	2	0	0
1/2 cup soy sauce	53	5	7	0	0
1/4 cup fresh lemon juice	14	0	4	0	0
1/4 cup mirin	96	0	21	0	0
1 tablespoon rice vinegar	3	0	0	0	0
2 tablespoons dashi stock	2	0	0	0	0
1 green onion, thinly sliced	5	0	1	0	0
1 small daikon radish, grated	18	1	4	0	2
Shiso leaves	1	0	0	0	0
Ice cold water	0	0	0	0	0
Cling film or plastic wrap	0	0	0	0	0

These are estimates based on typical ingredients and may not be accurate for dietary advice.

Preparation

Get these tasks done before you start cooking.

Prepping the Monkfish Liver

1
Remove membranes & rinse
Remove any membranes from the monkfish liver and rinse it under cold water.
Tip: Ensure all blood vessels are removed from the liver for the best texture.
2
Salt cure
Sprinkle salt over the liver and let it sit for 15 minutes to remove excess moisture.
3
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

1
Combine ingredients
In a bowl, combine soy sauce, lemon juice, mirin, rice vinegar, and dashi stock.
Tip: Use fresh lemon juice to enhance the ponzu's vibrant flavor.
2
Adjust seasoning
Mix well and adjust the flavor to taste.
3
Chill sauce
Transfer the sauce to the fridge to chill while the liver is being prepared.

How to Make Japanese Ankimo with Ponzu Dipping Sauce

Total time: 2 h · Yields 4 servings

1
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.
2
Steaming the Ankimo
Place the roll in a steamer and cook for 30 minutes over medium heat.
3
Chilling the Ankimo
Immediately transfer the steamed liver to ice-cold water to stop the cooking process and set the texture.