Ankimo

Known as the foie gras of the sea, Ankimo is steamed monkfish liver that‘s considered a delicacy in Japan. It‘s easy to make this restaurant-quality appetizer at home with packaged ankimo from the Japanese grocery store.

⏱ 20 menit 🔨 Persiapan 20mnt 📊 Mudah 👁 43

Bahan-bahan

4 porsi

½ package ankimo
4 shiso leaves (perilla/ooba)
1 Tbsp dried wakame seaweed
ponzu
1½ inches daikon radish
½ tsp ichimi togarashi (Japanese chili pepper)

Langkah-langkah

Gather all the ingredients.
Soak 1 Tbsp dried wakame seaweed in water for 10 minutes, or until rehydrated.
Meanwhile, peel and grate 1½ inches daikon radish.
Gently squeeze out most of the liquid from the grated daikon, leaving some moisture (don’t dry it out completely).
Add ½ tsp ichimi togarashi (Japanese chili pepper) and mix together.
Remove ½ package ankimo from the packaging. Thinly slice the ankimo, roughly ¼ inch thick. I served 3 slices per person.
Serve the ankimo on individual plates. Garnish the plates with the 4 shiso leaves (perilla/ooba), wakame, and grated and seasoned daikon. Drizzle the grated daikon with ponzu. Serve chilled.