📝 About This Recipe
Known as the 'Foie Gras of the Sea,' Ankimo is a quintessential Japanese delicacy prized for its incredibly creamy texture and deep umami profile. This recipe guides you through the traditional Kaiseki method of curing and steaming monkfish liver to achieve a silken, melt-in-your-mouth consistency. Balanced by the bright acidity of homemade ponzu and the gentle heat of spicy daikon, it is a masterclass in elegance and refined flavor.
🥗 Ingredients
The Liver
- 500 grams Fresh Monkfish Liver (cleaned of major veins and membranes)
- 2 tablespoons Sea Salt (for curing)
- 1/2 cup Sake (Japanese Rice Wine) (for soaking and rinsing)
Handcrafted Ponzu Sauce
- 1/4 cup Soy Sauce (high quality Japanese variety)
- 3 tablespoons Yuzu Juice or Lemon Juice (freshly squeezed)
- 2 tablespoons Rice Vinegar (unseasoned)
- 1 tablespoon Mirin (hon-mirin preferred)
- 1 small piece Kombu (Dried Kelp) (about 2 inches square)
Momiji Oroshi (Spicy Garnish)
- 3 inch piece Daikon Radish (peeled)
- 1-2 pieces Dried Red Chili (Takanotsume) (seeds removed)
Aromatic Garnishes
- 2 stalks Scallions (finely sliced into rings)
- 4-6 pieces Shiso Leaves (for plating)
- 1 teaspoon Toasted Sesame Seeds (optional)
👨🍳 Instructions
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1
Begin by carefully removing the thin outer membrane and any visible blood vessels from the monkfish liver using a small pairing knife or tweezers. Be gentle to avoid breaking the liver into small pieces.
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2
Place the cleaned liver in a bowl and sprinkle generously with sea salt. Let it sit for 20-30 minutes; the salt will draw out impurities and firm up the texture.
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3
Rinse the salt off the liver using cold water, then submerge the liver in a bowl of sake for 15 minutes to neutralize any fishy odors.
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4
Pat the liver completely dry with paper towels. Lay out a large piece of high-quality plastic wrap on your work surface.
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5
Place the liver in the center of the plastic wrap and roll it into a tight cylinder, approximately 2 inches in diameter. Twist the ends of the plastic wrap tightly to compress the liver into a uniform log.
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6
Wrap the plastic log in a layer of aluminum foil, twisting the ends again like a candy wrapper to ensure it is watertight and holds its shape during steaming.
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7
Prepare a steamer over medium heat. Once steam is rising, place the liver log in the steamer basket and cook for 25-30 minutes.
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8
While the liver steams, prepare the Ponzu by whisking the soy sauce, citrus juice, rice vinegar, and mirin together. Add the kombu piece and let it steep.
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9
Prepare the Momiji Oroshi: Using a chopstick, poke a hole into the center of the daikon cross-section and insert the dried chilies. Grate the daikon (with the chili inside) on a fine grater to create a spicy, orange-tinted paste. Gently squeeze out excess liquid.
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10
Once the liver is cooked, remove it from the steamer and let it cool to room temperature. Transfer to the refrigerator for at least 1 hour (or overnight) to fully set the fats.
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11
To serve, unwrap the chilled liver and slice into rounds approximately 1/2 inch thick using a sharp, wet knife.
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12
Place a shiso leaf in a shallow bowl, top with a slice of Ankimo, and spoon 1-2 tablespoons of Ponzu around it. Garnish with a small dollop of Momiji Oroshi and a sprinkle of scallions.
💡 Chef's Tips
Always use the freshest monkfish liver available; it should be light pink to orange, never grey. If the liver is in many small pieces, don't worry—the rolling and steaming process will bind them into a solid log. For an extra-smooth texture, you can soak the liver in milk for 30 minutes before the sake soak to further draw out blood. Use a very sharp knife dipped in warm water to get clean, professional slices without tearing the delicate liver. Don't skip the chilling process; the liver needs time to firm up, or it will crumble when sliced.
🍽️ Serving Suggestions
Pair with a chilled, dry Junmai Ginjo sake to cut through the richness of the liver. Serve as part of a multi-course Kaiseki meal after the sashimi course but before the grilled course. A small side of pickled cucumber (Sunomono) provides a refreshing textural contrast. For a modern twist, serve with a single drop of truffle oil or a tiny pinch of Maldon sea salt. Traditionalists often enjoy this with a glass of crisp, cold Japanese lager.