Japanese Ankimo with Ponzu Dipping Sauce
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
For the Ponzu Sauce
For Garnishes
For Serving
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
Japanese Ankimo with Ponzu Dipping Sauce
Japanese Ankimo with Ponzu Dipping Sauce
Plating & Serving
Slice the ankimo roll into thick medallions and arrange them elegantly on a serving platter. Drizzle ponzu sauce over the slices and garnish with grated daikon, shiso leaves, and sliced green onions.