Steamed Monkfish Liver (Ankimo) with Ponzu
Quick answer
- Total time
- 70 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
This recipe provides instructions for making steamed monkfish liver, also known as ankimo, at home.
Read more
The preparation begins by meticulously cleaning the fresh liver, removing all visible veins and membranes to ensure a clean flavor. The liver is then soaked in a mixture of sake and salt for thirty minutes to eliminate its strong natural odor. After drying, it is rolled tightly in aluminum foil into a cylinder shape, twisting the ends firmly to create a dense texture. The wrapped liver is steamed over medium heat for twenty to thirty minutes. To prevent crumbling, the steamed roll is cooled in ice water and chilled in the refrigerator until firm. Sliced into rounds, it is served cold with ponzu sauce, grated daikon radish mixed with chili powder, chives, and lemon. The acidic components cut through the rich fat of the liver.
Ingredients
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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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Steamed Ankimo is a monkfish liver appetizer prepared with sake and served with a tangy ponzu sauce.
- Finish cue
- Mix 100 ml sake with 1 tsp salt and coat the cleaned liver evenly.
- Storage and reheating
- To prevent crumbling, the steamed roll is cooled in ice water and chilled in the refrigerator until firm.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
70min, 8 ingredients
Category median
48min, 8 ingredients
Based on 247 recipes
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-07-22
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