Steamed Monkfish Liver (Ankimo) with Ponzu
Quick answer
A premium appetizer recipe for Ankimo, often called the foie gras of the sea.
What makes this special
- Steamed Ankimo is a monkfish liver appetizer prepared with sake and served with a tangy ponzu sauce.
- 30-minute sake soak removes the liver's strong off-aroma before steaming
- Tight foil cylinder creates a firm, sliceable terrine-like texture
Key ingredients
Core cooking flow
- 1 Clean 300 g fresh monkfish liver by removing every visible vein and membrane.
- 2 Mix 100 ml sake with 1 tsp salt and coat the cleaned liver evenly.
- 3 Pat the liver dry again and lay it lengthwise on aluminum foil.
A premium appetizer recipe for Ankimo, often called the foie gras of the sea.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Clean 300 g fresh monkfish liver by removing every visible vein and membrane.
Rinse it briefly in cold water, then press it dry with paper towels so the surface is not slippery before seasoning.
- 2Control
Mix 100 ml sake with 1 tsp salt and coat the cleaned liver evenly.
Let it sit for 30 minutes to reduce odor, turning it once halfway so both sides are seasoned.
- 3Step
Pat the liver dry again and lay it lengthwise on aluminum foil.
Roll it into a tight cylinder with no gaps, then twist both foil ends firmly like a candy wrapper to hold the shape.
- 4Control
When the steamer is producing steady steam, place the foil roll inside.
Steam over medium heat for 20 to 30 minutes until the center is set, checking that the steamer does not run dry.
- 5Prep
Move the steamed Ankimo, still wrapped, into ice water to cool it quickly.
Once the heat has gone, refrigerate it until thoroughly firm so it slices cleanly without crumbling.
- 6Finish
Slice the chilled Ankimo into neat rounds of a comfortable thickness.
Serve it cold with 4 tbsp ponzu, 50 g grated daikon, a pinch of chili powder, chopped chives, and lemon.
After the steps
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Tips
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