Steamed Monkfish Liver (Ankimo) with Ponzu

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.

Mix 100 ml sake with 1 tsp salt and coat the liver.

Refrigerate for 30 minutes, turning once halfway.

This preparation reduces odor; it does not replace cooking.

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.

Place the foil roll in a steaming steamer.

Use 20 to 30 minutes over medium heat as a guide, but do not judge doneness by time alone. Check the thickest part with a food thermometer and continue steaming until the center has stayed at 75°C or above for at least 1 minute. Keep water in the steamer.

Set the wrapped roll in a clean container and cool the outside of the container in ice water, keeping the water away from the liver. Transfer promptly to the refrigerator once the heat has subsided. Chill until cold throughout and firm enough to slice. Cooling depends on the thickness and takes additional time beyond the displayed 50-minute minimum.

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.