What is it like to have monkfish liver for dinner? Is that making you feel uncomfortable? Most people, however, experience the opposite, intense hunger and watering mouths. Many love Ankimo, a delicious winter delicacy.

A traditional Japanese method is a preferred method to cook monkfish liver. ‘Ankimo’ is the name of the dish. Peeling the liver is the first step in preparing it. This is followed by soaking it in cold water, draining it, drying it, and marinating it in sake. After the liver has been wrapped, it is steamed. It has been shown that cling film can be wrapped around the liver and that it can be cooked sous vide.

As a delicacy considered to be as luxurious as foie gras, Ankimo is a Japanese dish containing steamed monkfish livers. In Japanese restaurants, this dish is often served as an appetizer, but it can be conveniently prepared at home using the packaged ankimo found in most grocery stores.

This dish is usually served as part of the appetizer menu at sushi bars and restaurants that serve Japanese traditional foods, multiple Japanese courses, or sushi. The appetizer can be served in your home as part of a meal with homemade sushi.

These Monkfish stocks can be used in many different ways. To find the one that best suits your skills, tastes, and equipment, read a few, instructions gather, and then decide which you like best.

Ankimo Recipes

• Monkfish Liver Pasta
• Monkfish Liver Terrine with Ponzu Sauce
• Sous-vide Monkfish Liver
• Steamed Monkfish Liver with Grated Daikon

Ankimo Preparation

• The liver of monkfish should be removed
• Use salt to rub the liver before rinsing it with sake
• Make sure you pick the veins out
• Then roll it up
• It’s time to steam the Monkfish liver

It is easy and hassle-free to prepare the appetizer recipe with packaged ankimo. It only needs to be thinly sliced accompanied by soak dried wakame seaweed, shiso, soy sauce and grate daikon radish.

In addition to thinly sliced green onions, ankimo is often served with momiji oroshi, seasoned daikon flavoured with red chilli peppers, and glazed with ponzu. Serve chilled.